Hands down the best Queso Fundido recipe! An Ooey-gooey, bubbly dip made of melted cheese, sausage, and peppers. It’s a super easy party dip that’s all made in one skillet.
Why We Love This Queso Fundido Recipe
Queso fundido, aka queso flameado, is an easy and delicious party dip, whipped up in just one skillet. Perfect for easy game-day snacking!
- Cheesy. 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!
- Spicy. Chorizo sausage and jalapeños add just the right amount of heat!
- Fresh. Onions, tomatoes, and cilantro balance out the heavy cheese.
Variations on Queso Flameado
You can use just about any melting cheese you like in this 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!
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How to Store and Reheat
Store leftovers in an airtight container, and keep them in the refrigerator for up to 3 days. Reheat queso fundido 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 cheese dips because the texture will not hold up well when frozen, thawed, and reheated.
Serving Suggestions
Pair this dip with some homemade tortilla chips, wonton chips, or some of our other Tex-Mex favorites like Baked Chicken Tacos, Chicken Nachos, Enchilada Stuffed Peppers, or Easy Cheesy Tex Mex Rice!
Queso fundido is just hot cheese dip filled with chorizo. It’s also called Queso Flameado, meaning “Flaming Cheese”, in reference to the spicy chorizo sausage.
Queso fundido is cheesy, spicy, and savory!
Traditional queso is just melted cheese dip, whereas fundido includes spicy chorizo!
The most common cheeses used in authentic queso fundido are Asadero, Manchego, and Chihuahua cheeses. These cheeses are hard to find outside of Mexico. All of these cheeses have 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. 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 can try adding half a cup of sharp, white cheddar to the mix.
If you find your queso is too thick after cooking, you can add a few tablespoons of whole milk to thin it.
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.
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.
More Queso Recipes To Try
- Crockpot Queso Fundido
- White Queso
- Poblano Queso
- Velveeta Queso
- Healthy Queso
- Instant Pot Queso
- Vegan Queso
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. The cheese should be bubbly and gooey but not firm at all. 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. Set a small bowl of chili seasoning nearby in case someone wants a little extra flavor. Serve immediately after removing from the oven with tortilla chips.
You have such delicious recipes! This is a winner. We love it now AND it will definitely be on our superbowl snack table! Thanks.
I’m glad I could help with your snack line up!!
This party dip looks incredible. Perfect for gameday! :)
Thanks, Matt!!
so good! Especially on game day!
The best, isn’t it??!
I made this for a football party and it was a huge hit!
Yay! I’m so happy to hear that!