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What’s better than queso? Queso fundido! With its bubbling cheese, flavorful chorizo, and just the right amount of spice, it’s a restaurant-style Mexican appetizer that takes the classic cheese sauce to the next level. Ready in about 30 minutes, this hot, cheesy skillet dip is perfect for serving straight from the oven. Dip into it with warm tortillas or tortilla chips for the ultimate party dip, game day snack, or easy taco night starter.
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
I didn’t think queso could get any better, but this queso fundido recipe proved me wrong. Instead of a smooth queso sauce, this version uses freshly shredded Oaxaca and Monterey Jack cheese baked until hot, bubbly, and perfectly melty with those classic stretchy cheese pulls everyone reaches for first. I tested a few cheese combinations, and freshly shredded cheese made the biggest difference. Pre-shredded cheese just doesn’t melt as smoothly and can turn greasy fast. Savory browned chorizo, sautéed onions, and a little jalapeño add bold flavor without overpowering the cheese.
At restaurants, it’s usually served straight from the oven, sizzling in a clay dish, which is why I love serving it straight from the skillet at home. You’ll know it’s ready when the edges are bubbling, and the center looks fully melted but still soft and gooey. With warm flour tortillas or tortilla chips, it’s perfect for taco nights, game days, or when friends stop by. If you make it, let me know in the comments how you serve yours—I’m always looking for a new excuse to make it again.
Tips for Beginners
- Freshly shred your cheese. Pre-shredded cheese contains anti-caking agents that keep it from melting as smoothly, so freshly shredded Oaxaca and Monterey Jack give you that creamy, stretchy cheese pull queso fundido is known for.
- Use the right cheese for the best melt. Authentic queso fundido is usually made with mild, melty cheeses like Asadero, Manchego, Chihuahua, or Oaxaca because they create that signature stretchy, stringy texture. Oaxaca is usually the easiest to find and my top choice. If you can’t find it, mozzarella or Muenster work well as substitutes. For a slightly sharper flavor, you can also mix in about ½ cup of sharp white cheddar.
- Don’t overbake it. I pull mine as soon as the center is fully melted and the edges are bubbling. If it stays in too long, the cheese can separate and turn oily instead of smooth and creamy.
- Drain excess grease from the chorizo. After browning, leave just a light coating in the skillet. Too much grease can make the cheese heavy and prevent it from melting into that rich, silky texture.
- Serve it right away. Queso fundido is at its best straight from the oven while the cheese is still hot, stretchy, and easy to scoop with warm tortillas or tortilla chips.
Queso Fundido Recipe
Ingredients
- ½ lb. chorizo or hot breakfast sausage, casings removed
- ½ lb. breakfast sausage casings removed
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ½ cup diced onion
- 1 jalapeño pepper seeded and ribs removed, diced
- 1 clove garlic minced
- 3 tbsp tequila optional
- 1 tbsp canola oil
- 1 lb. grated cheese a combination of Oaxaca, Monterey, Jack and Mozzarella
Toppings
- 1 cup diced Roma tomatoes
- ¼ cup chopped fresh cilantro
- crumbled queso fresco cheese
For Serving
- tortilla chips store-bought or homemade
Video
Instructions
- Preheat oven to 400°F.
- In a large, oven-safe (to 400°F) skillet, crumble and brown the sausage over medium heat. Add kosher salt and black pepper; stir well. Transfer the sausage to a medium-sized mixing bowl and discard all except 2 tablespoons of rendered sausage fat.½ lb. chorizo, ½ lb. breakfast sausage, ½ tsp kosher salt, ¼ tsp ground black pepper
- Add the onion and jalapeno pepper and cook until softened. Add the 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 tequila (if using); stir well. Add the onion mixture to the sausage, stir well, and set aside.½ cup diced onion, 1 jalapeño pepper, 1 clove garlic, 3 tbsp tequila
- Brush the skillet with the canola oil and spread ⅓ of the cheese into the skillet. Top with ½ of the sausage mixture.1 tbsp canola oil, 1 lb. grated cheese
- Repeat with ⅓ layer of cheese and top with the remaining sausage mixture. Sprinkle the remaining ⅓ cheese on top.
- Bake at 400°F until 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 chopped tomatoes and cilantro. Sprinkle with the crumbled Queso Fresco cheese. Set a small bowl of chili seasoning nearby in case someone wants a little extra flavor.1 cup diced Roma tomatoes, ¼ cup chopped fresh cilantro, crumbled queso fresco cheese
- Serve immediately after removing from the oven with tortilla chips.tortilla chips
Becky’s Tips
- When taking out of the oven wrap the hot handle of the skillet with a kitchen towel to avoid any burns.
- Don’t overbake. I can’t emphasize this enough, so I’m saying it again. We want melty, bubbly cheese so it stays gooey and not hard on top.
- If you don’t have a cast iron skillet, you can also make this dish in a regular baking dish. Cook sausage, onion, and peppers as directed in the recipe using a regular skillet. Stir in the cheeses and transfer all of this to an un-greased small baking dish like a 7×11 pan, 2-quart casserole dish, or even a pie plate.
- Nutritional information does not include Queso Fresco and tortilla chips.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Queso Fundido Step by Step
Brown the sausage: Preheat the oven to 400°F. In a large oven-safe skillet, cook ½ lb chorizo or hot breakfast sausage and ½ lb breakfast sausage over medium heat, breaking it up with a spoon as it cooks. Season with ½ tsp kosher salt and ¼ tsp ground black pepper, then continue cooking until the sausage is fully browned and slightly crisp around the edges. Transfer the cooked sausage to a medium mixing bowl and discard all but 2 tbsp of the rendered fat from the skillet.
Cook the vegetables: Add ½ cup diced onion and 1 seeded, diced jalapeño to the same skillet and cook for 3–4 minutes, until softened and fragrant. Stir in 1 minced garlic clove, reduce the heat to low, and cook for 30 seconds, just until the garlic smells fragrant.
Add the tequila: Remove the skillet from the heat and carefully deglaze with 3 tbsp tequila, if using, scraping up any browned bits from the bottom of the pan. Stir well, then add the onion mixture to the bowl with the sausage and mix until evenly combined.
Layer the queso fundido: Brush the skillet with 1 tbsp canola oil so the cheese doesn’t stick. Spread ⅓ of the 1 lb grated cheese mixture (Oaxaca, Monterey Jack, and mozzarella) evenly across the bottom of the skillet.
Finish layering: Top with half of the sausage mixture, then repeat with another ⅓ of the cheese and the remaining sausage mixture. Finish with the final ⅓ of cheese on top, making sure it’s evenly covered for the best bubbly, golden finish.
Bake until hot and melty: Bake at 400°F for about 10–14 minutes, checking after 10 minutes and then every 2 minutes after that. The cheese should look fully melted, hot, bubbly, and gooey with lightly golden edges. It should not look firm or dry.
Garnish and serve: Remove the skillet from the oven and top with 1 cup diced Roma tomatoes, ¼ cup chopped fresh cilantro, and crumbled queso fresco. Serve immediately while the cheese is still hot and stretchy with tortilla chips or warm flour tortillas for scooping.
How to Store and Reheat
Store leftover queso fundido in an airtight container, and keep it 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
When I make queso fundido, it usually means people are coming over, and I want something warm, cheesy, and guaranteed to disappear fast. I love serving it for taco nights with warm flour tortillas and tortilla chips so everyone can scoop straight from the skillet. It’s also perfect for game day, Cinco de Mayo, summer cookouts, or casual holiday parties when you need an easy appetizer that feels a little more special. I’ll usually pair it with steak fajitas, grilled steak, or grilled chicken. Mexican street corn is always a great side, and if margaritas are involved, even better. It’s one of those appetizers that turns into the center of the whole meal.
More Cheesy Mexican Appetizers
- White Queso Dip: This easy white queso is smooth, creamy, and perfect when you want a classic restaurant-style cheese dip for chips and parties.
- Loaded Cowboy Queso: If you want something heartier, this loaded cowboy queso adds beef, beans, and big Tex-Mex flavor for the ultimate game day dip.
- Layered Taco Dip: This layered taco dip is cold, creamy, and packed with bold flavor—perfect when you want an easy make-ahead party appetizer.
- Mexican Street Corn Dip: This warm corn dip brings creamy cheese, roasted corn, and street corn flavors together in one scoopable appetizer.
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!