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This queso fundido with chorizo is hands-down our favorite dip and keeps stealing the show every year! Creamy, cheesy, and packed with bold flavor, it’s the ultimate crowd-pleaser.
Whether you’re planning a game day spread, a Cinco de Mayo fiesta, or a New Year’s Eve appetizer, this melty, slightly spicy chorizo dip is an absolute must-make.
Queso fundido literally means “molten cheese,” and yes, it’s as dreamy as it sounds! A gooey, cheesy dip that’s basically fondue with a fiesta twist. Our inspiration came from Gloria’s in downtown Salt Lake City, where the chorizo dip stole my heart.
My version is just as addictive, thanks to Queso Quesadilla Cheese by Cacique, which melts perfectly into a creamy, buttery heaven. You could also use Oaxaca cheese if you can get it. And the chorizo? Pure magic! Ready in five minutes, packed with flavor, and perfectly customizable if you’re spice-shy like me.
Ingredients For Queso Fundido
This Mexican queso dip recipe uses just five ingredients. How amazing is that? Here’s everything we used in this spicy chorizo queso dip:
- Shredded Mozzarella: adds melty, stretchy cheesy goodness
- Shredded Queso Quesadilla Cheese: gives authentic Mexican flavor and extra creaminess
- Garlic: fresh and finely minced for bold flavor
- Chorizo: spicy, savory, and packed with flavor
- Tortilla Chips: for serving and dipping into the gooey queso
What is Chorizo?
Chorizo is a highly seasoned, spicy pork sausage that is common in both Mexican and Spanish cooking.
How to Make Queso Fundido
Making queso fundido with chorizo is easier than you think! With just a few steps, you’ll have a melty, cheesy dip that’s packed with flavor and ready to wow any crowd.
- Preheat: Set your oven to broil so it’s ready to melt the cheese perfectly.
- Chorizo: Heat a medium skillet over medium heat. Add 8 ounces chorizo and 1 clove garlic. Cook until the chorizo is fully cooked, about 5 minutes. Drain any excess fat and set aside.
- Melt: In a small cast iron skillet or oven-safe ceramic dish, add mozzarella cheese and queso quesadilla cheese. Broil until the cheese is melted and bubbly.
- Assemble: Top the melted cheese with the cooked and drained chorizo. Serve immediately with tortilla chips for dipping.
And just like that, your chorizo queso fundido is ready to serve! Grab some tortilla chips and dive into this gooey, cheesy, slightly spicy appetizer everyone will be begging for.
Tips For The Best Queso Fundido
Choose Great Cheese:
The cheese is the star of this dip, so use the best quality you can find. If you can’t track down oaxaca or queso quesadilla cheese, chihuahua cheese or Monterey Jack both melt beautifully and work just as well.
Buy Fresh Chorizo:
Look for fresh ground chorizo from the meat section, not the cured log-style chorizo. Fresh chorizo cooks quickly and gives this dip its signature flavor.
Serve It Hot:
Queso fundido is at its absolute best right out of the oven. Melted cheese firms up fast, so gather your chips and dig in while it’s hot and gloriously gooey.
Other Fun Toppings To Add To Queso Fundido
This recipe is great as is, but you can take your queso fundido to the next level with fresh, flavorful additions! Try topping with fresh cilantro, diced tomatoes, chopped green or red onions, sliced jalapeños, diced avocado, pickled peppers, crumbled cotija cheese, or a squeeze of lime. Each adds a burst of color, texture, and extra flavor that will make your dip even more irresistible.
Can You Make This Recipe Ahead of Time?
Queso fundido is always best enjoyed fresh, straight from the oven when it’s melty and gooey. You can make it ahead, but plan to reheat it using the instructions below just before serving to get that perfect cheesy pull.
Storing and Reheating Questo Fundido
Store leftovers in an airtight container in the fridge for up to 2 days. For single servings, microwave with a splash of milk until warm and creamy. Or, reheat in a skillet over medium heat, stirring and adding a little milk to bring it back to that luscious, melty perfection.
I bet you never knew that making a sensational cheesy chorizo dip could be so easy! Your next gathering needs this queso fundido con chorizo! It will have everyone talking and asking for the recipe.
More DELICIOUS DIPS You Can’t Resist:
- Healthy Herb Veggie Dip
- Slow Cooker Cheesy Lobster Shrimp and Crab Dip
- Cheesy Slow Cooker Sausage Dip
- Bacon Ranch Corn Dip
- All our DIP RECIPES!!
How to Make Chorizo Queso
Queso Fundido
Ingredients
- 8 Ounces Chorizo
- 1 Clove Garlic, minced
- 1 Cup Shredded Mozzarella Cheese
- 1 Cup Shredded Queso Quesadilla Cheese, (or oaxaca), see note
- Tortilla Chips, for dipping
Instructions
- Heat the oven to broil.
- In a medium-sized skillet over medium heat, add the chorizo and garlic and cook through, about 5 minutes.8 Ounces Chorizo, 1 Clove Garlic
- Drain and set aside.
- In a small cast iron skillet or ceramic dish, add the cheese and broil until melted.1 Cup Shredded Mozzarella Cheese, 1 Cup Shredded Queso Quesadilla Cheese
- Top with drained chorizo and serve immediately with chips.Tortilla Chips
Recipe Notes
- If you cannot find oaxaca or queso quesadilla, just use chihuahua cheese or Monterey jack cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I just use a stainless steel skillet?
Sure! We just prefer the way a cast iron cooks, but you can definitely use what you have.
I made this exactly as directed (I used Oaxaca cheese) and the texture was all wrong. It was impossible to dip into – more like one giant glob of cheese, and any chip in it would break off . You had to kind of cut a piece off and put it on the chip, and then the taste was chewy. Not like real queso at all 🙁
This is not supposed to be like a Velveeta dip In fact, when I make it or have it at a Mexican restaurant I actually do use a knife to cut a piece off and roll it up in a warm tortilla. Pure heaven!
Thanks for the feedback, Tess!
Looks like Cacique has a line of Queso Dips as per the authors post,no need to make your own.
Thanks for the tip!
I just wanted to say thanks for an awesome recipe!! I tend to go overboard so I use more chorizo and garlic, I also add one can of diced green chili’s. I serve on flour tortillas and top with homemade pico. So good! I’ve made this 4 times now after coming across your fab recipe a couple months ago!
That sounds amazing!!! I love that you added green chilis, I hadn’t even thought of that!
Looks delicious!! Would the work with cacique asadero cheese and Monterrey jack? That’s all I have on hand.
It totally does!
Dips are irresistible, this one included. I like the mix of cheeses, not the usual suspects. Sounds delicious!
Thank you so much!
Queso fundido is not a new idea, Mexicans have been doing this since we started making cheese.
Nope, not a new idea at all. 🙂 Did someone say that and I missed it?
Thanks for a great recipe! We came on some bumps the first time, but it still tasted good! I’m linking this page off of my blog page, and just want to give you credit where credit is due! 🙂
Thank you so much!
I tried this, and I used to exactly quesadilla cheese you used and mot just like it says, and it wouldn’t belt down… it was just lumpy and would start to get rubbery the second it cooled a little. I don’t understand!! 🙁
Sorry for my inability to type! That was crazy!
Hi Jenn,
Boy I’m not sure what happened. We makethis all the time and while it wont by like a cheese sauce it shouldn’t be rubbery at all. I would wonder if the cheese wasn’t as fresh.
I don’t know!! Haha I got the brand of cheese you suggested same day and used it.
This looks amazing! We usually only have access to Cacique’s Queso Fresco. Do you recommend using that or Mont Jack?
Hi Lauren,
I would probably use a mozzarella and monterey jack combo. Unfortunately queso fresco wont melt down the same.
I remember that day so well – it was so nice to meet you in person!
And now I have a fundido obsession! Come back so we can do it again!