Queso fundido is the easiest dip to make and only takes two ingredients. Also known as queso flameado or chorizo con queso, this melty, cheesy dip recipe is one that you’ll love!
One Dip, Two Ingredients
This Mexican dip only takes two ingredients:
- Chorizo
- Oaxaca cheese
That’s it. That’s the list!
Video for Queso Fundido
Cook the Chorizo
The first step is to cook the chorizo in a medium or large sized skillet. How much chorizo you cook depends on how much cheese you plan to use. I prefer to have more cheese than chorizo for the dip. So if you’re cooking eight ounces of chorizo, then use at least 10 ounces of that melty Oaxaca cheese.
Cook the chorizo over medium heat until it starts to brown. Easily break up the chorizo by using a meat masher like I use in the video in this recipe. Drain the grease in a colander or use paper towels to soak up grease in the skillet while the chorizo is still in there.
Add the Cheese
Turn the heat source for your skillet down to medium-low heat and add the cheese. Oaxaca cheese is a mild cheese with a similar taste to Monterey Jack, but more melty. Which make this perfect for dipping.
Oaxaca cheese comes in a ball and can be picked apart and put into the skillet. I usually see Oaxaca come in 10 oz. portions and use the whole thing. It melts quickly and should take about three minutes. Once it’s done melting, serve right away!
What to Serve with Queso Fundido
This dip is best served with tortilla chips, pretzels, and vegetables such as carrots for dipping. While the cheese is melty, it is thick so using a thicker tortilla chip is preferable. Queso fundido can also be served as a topping on tacos, burritos, enchiladas, and even taco salads.
Other Cheeses to Use for Queso Flameado
If you don’t have Oaxaca cheese, Monterey jack is very comparable and can be used instead. Another common cheese that can be used is mozzarella, for it does melt well and has a similar taste. Other Mexican cheeses, such as queso fresco or asadero, can be substituted as well.
How Long Can I Store it?
This Mexican dip is good for up to four days when stored in an airtight container and placed in the refrigerator. Can be reheated in the microwave, oven, or even on a stovetop.
Similar Recipes to Try
Griddled Chorizo Breakfast Burritos
Chorizo Jalapeno Poppers with Bacon
Queso Fundido (Queso Flameado) Recipe
Queso Fundido (Queso Flameado)
Queso fundido is the easiest dip to make and only takes two ingredients. Also known as queso flameado or chorizo con queso, this melty, cheesy dip recipe is one that you'll love!
Ingredients
- 8 ounces ground chorizo
- 10 ounces Oaxaca cheese
Instructions
- Cook chorizo in skillet over medium heat until brown. Drain grease.
- Reduce heat to medium low and place pieces of Oaxaca into skillet. Cook for 2-3 minutes or until melted.
- Serve.
Notes
- No Oaxaca cheese? Substitute with one of the following: Monterey jack, mozzarella, queso fresco, or asadero.
- Drain grease from chorizo by either using a colander or patting grease in skillet with paper towels.
- Serve very warm for easier dipping.
- Garnish with cilantro or parsley optional.
Nutrition Information:
Yield: 18 Serving Size: 2 TbspAmount Per Serving: Calories: 68Total Fat: 5gSaturated Fat: 3gCholesterol: 14mgSodium: 124mgCarbohydrates: 1gSugar: 0.5gProtein: 4g
Note: Nutrition information isn’t always accurate.
