Queso Fundido

Name: Queso Fundido
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: Mexico
Ingredients: Oaxaca or mozzarella cheese, shredded — 300 g (10.5 oz); Mexican chorizo, casing removed — 150 g (5 oz); Onion, chopped — 1/2; Poblano chile, roasted, peeled and sliced — 1 (optional); Small flour or corn tortillas, warmed — 8

The Quirky Foodster Team

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15 min

Prep

15 min

Cook

Servings

Ingredients

Oaxaca or mozzarella cheese, shredded — 300 g (10.5 oz)
Mexican chorizo, casing removed — 150 g (5 oz)
Onion, chopped — 1/2
Poblano chile, roasted, peeled and sliced — 1 (optional)
Small flour or corn tortillas, warmed — 8

Method

Cook the chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through.
Add the onion and cook until softened; drain any excess fat.
Stir in the roasted poblano slices if using.
Preheat the oven to 200°C (400°F).
Sprinkle the shredded cheese evenly over the chorizo mixture in the skillet.
Bake for 8–10 minutes until the cheese is fully melted and bubbling.
Serve immediately, straight from the skillet, with warm tortillas for scooping.

Introduction: Melted cheese studded with spicy chorizo, served bubbling hot with warm tortillas for scooping, a favourite shared starter across Mexico.

Cultural Background: Queso fundido reflects the northern Mexican tradition of melting cheese as a simple, satisfying appetizer, often enriched with chorizo or roasted chiles and shared straight from the skillet at the table.

Tips: Serve immediately while the cheese is still hot and melted, as it firms up quickly once cooled. Use a cheese that melts well, such as Oaxaca, Chihuahua or a good melting mozzarella.

Variations: Add sautéed mushrooms for a vegetarian version, omitting the chorizo. Top with a spoonful of fresh salsa before serving.

Storage: Best eaten immediately; leftovers can be refrigerated for up to 1 day, though the texture changes on cooling.

Reheating: Reheat gently in an oven at 180°C (350°F) for 8–10 minutes until melted again; microwaving can make the cheese rubbery.

Nutrition: Per serving (approx.): 340 kcal, 20 g protein, 26 g fat, 8 g carbohydrate.

FAQs:

Q: What cheese works best?

A: Oaxaca cheese is traditional for its excellent melting quality, though

Q: Can this be made without chorizo?

A: Yes, roasted poblano and mushroom make a popular