Queso Fundido with Chorizo
Servings: 8
Calories: 471kcal
Queso Fundido with Chorizo is ooey gooey cheesy and a little decadent. But so good! Be sure to have plenty of warm, soft flour tortillas available to serve with the dip.
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Equipment
- 1 9-inch cast-iron skillet or oven safe baking dish
Ingredients
- ¾ lb chorizo Mexican, casings removed if using links
- 1 lb Monterey Jack shredded, or a combination of other types (see NOTES)
- 12 flour tortillas fajita size, warmed
- pico de gallo for garnish, optional
Instructions
- Preheat oven to 400°F.
- Cook the chorizo in the skillet until fully cooked. If excess grease has rendered, carefully tilt the skillet to one side and spoon out most of the fat. Discard safely.
- Remove about ½ to 1 cup of the cooked chorizo. Set aside.
- Spread the remaining chorizo evenly across the skillet. Sprinkle all of the cheese over the top of the chorizo. Bake for 15 to 20 minutes.
- Remove from the oven and place the reserved chorizo on the cheese in the middle of the skillet. Return to the oven and cook until cheese is fully melted, bubbly, and beginning to brown, just a little.
- Remove and serve at once, using two forks to mix the melted cheese into the chorizo. Serve with warmed tortillas and pico de gallo, if desired.
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Monterey Jack is a great choice for cheese. Other wonderful Mexican melting cheeses include Queso Chihuahua, Queso Oaxaca, and Queso Asadero. Mild cheddar will work, but the white melting cheese is best.
Leftovers can be reheated in a 350°F oven until melty and bubbly.
Nutrition
Calories: 471kcal | Carbohydrates: 23g | Protein: 24g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 1180mg | Potassium: 102mg | Fiber: 2g | Sugar: 2g | Vitamin A: 588IU | Calcium: 489mg | Iron: 3mg