Queso Fundido

Name: Queso Fundido Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ½ pound chorizo (or hot breakfast sausage, casings removed); ½ pound breakfast sausage (casings removed); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ½ cup diced onion; 1 jalapeño pepper (seeded and ribs removed, diced); 1 clove garlic (minced); 3 tablespoons tequila (optional); 1 tablespoon canola oil; 1 pound grated cheese (a combination of Oaxaca, Monterey, Jack and Mozzarella); 1 cup diced Roma tomatoes; ¼ cup chopped fresh cilantro; Crumbled Queso Fresco cheese; Tortilla Chips (store-bought or homemade)

If you know me, you know I love a good cheese dip, and this Queso fundido is my new favorite recipe. Queso flameado, or “flaming cheese” is an ooey-gooey, bubbly cheese filled with spicy sausage– what could be better? It’s a super easy party dip that’s all made in one skillet.

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What’s in This Queso Fundido Recipe?

Queso fundido, aka queso flameado, is an easy and delicious party dip. When I found out I could make it in one skillet, I rejoiced at the time I didn’t have to spend scrubbing dishes. Plus, it’s made with simple ingredients!

Sausage: Chorizo is the classic choice, but I have found that hot breakfast sausage also works well. I also like to add a bit of breakfast sausage for a little variation.
Onion + Garlic: Create an earthy and savory flavor base.
Jalapeño Pepper: Adds just the right amount of heat.
Tequila: Helps bring the dip together and balances out the rich and earthy flavors of the dip.
Cheese: I used a blend of Oaxaca, Monterey Jack, and mozzarella cheese for the perfect balance of flavors. Top your dip with Queso Fresco for even more flavor!
Toppings: Tomatoes and cilantro balance out the heavy cheese.

Variations To Try

You can use just about any melting cheese you like in this queso flameado recipe! I highly recommend trying out different kinds of sausage, too, like Italian, Nduja, or Andouille. For a vegan version, I recommend using my vegan queso recipe as the base and Trader Joe’s Soy Chorizo!

overhead shot of queso fundido in skillet

How to Store and Reheat

Store leftover queso flameado in an airtight container, and keep them in the refrigerator for up to 3 days. Reheat in a crockpot on the low setting, stirring until it’s fully warmed through. Stir in milk if it’s too thick. You can also reheat it in the microwave in 30-second intervals.

I don’t recommend freezing queso fundido because the texture will not hold up well when frozen, thawed, and reheated.

Serving Suggestions

Pair this dip with some homemade tortilla chips for dipping, or try my favorite wonton chips. It makes a great appetizer for game day or taco night. I also love it poured on top of chicken nachos and Mexican rice!

Notes from the Test Kitchen

The most common cheeses used in authentic queso fundido are Asadero, Manchego, and Chihuahua cheeses. These cheeses are hard to find outside of Mexico, but what they all have in common is their mild flavor and a stringy texture when melted.

Oaxaca is common enough that you should be able to find it at your local supermarket or Latin grocery store. But if you can’t find Oaxaca or any of the others, Mozzarella and Muenster are similar enough that they can be used as substitutes. If you like a sharper flavor, you also can try adding half a cup of sharp, white cheddar to the mix.

5-Star Review

“You have such delicious recipes! This is a winner. We love it now AND it will definitely be on our superbowl snack table! Thanks.” – LL

How to Make Queso Fundido Step by Step

Cook the Sausage: Preheat oven to 400°F. In a large, oven-safe (to 400°F) skillet, crumble and brown ½ pound of chorizo and ½ pound of breakfast sausage over medium heat. Add ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper; stir well. Transfer the sausage to a medium-sized mixing bowl and discard all except 2 tablespoons of rendered sausage fat.

Cook the Veggies: Add ½ cup of diced onion and 1 diced jalapeno pepper and cook until softened. Add 1 clove of minced garlic, reduce the heat to low, and cook for an additional 30 seconds. Remove the skillet from the heat and deglaze the skillet with the 3 tablespoons of tequila (if using); stir well. Add the onion mixture to the sausage, stir well, and set aside.

Layer the Dip: Brush the skillet with 1 tablespoon of canola oil and spread ⅓ of a pound of shredded cheese into the skillet. Top with half of the sausage mixture.

Repeat the Layers: Repeat with ⅓ pound of cheese and top with the remaining sausage mixture. Sprinkle the remaining ⅓ pound of cheese on top.

Bake the Queso: Bake at 400°F until the cheese is bubbly, checking on the Queso after 10 minutes then every 2 minutes thereafter. Remove from the oven and top with 1 cup of chopped Roma tomatoes and ¼ cup of chopped fresh cilantro. Sprinkle with the crumbled Queso Fresco cheese. Serve immediately after removing from the oven with tortilla chips.

What’s the difference between queso and fundido?

Traditional queso is just melted cheese dip, whereas fundido includes spicy chorizo!

How do you thin out queso fundido?

If you find your queso is too thick after cooking, you can add a few tablespoons of whole milk to thin it.

Why is my queso grainy?

Queso can curdle if the cheese gets overcooked or scorched. If this happens, try adding a splash of lemon juice or a small amount of flour (whisk vigorously!) to bring the dip back together.

Can I make queso fundido ahead of time?

You can prep the dip to the point of assembling then stop right before you are supposed to put it in the oven. Instead, cover the cheese dip with foil and refrigerate until ready to serve. When it’s go-time, simply pop the dip in the oven. You will need to add an extra 5 minutes or so of baking time.