Queso Fundido Recipe

Chorizo: A spicy pork sausage that adds a rich, savory flavor to the dish.

Oaxaca cheese: A semi-soft, stringy cheese from Mexico, known for its excellent melting properties.

Monterey jack cheese: A mild, creamy cheese that melts well and complements the oaxaca cheese.

Onion: Adds a sweet and savory depth to the dish when cooked.

Jalapeños: Provides a spicy kick and enhances the overall flavor profile.

Olive oil: Used for sautéing the onion and jalapeños, adding a subtle richness.

Tomato: Adds a fresh and slightly acidic contrast to the rich cheese.

Cilantro: Offers a fresh, herbal note that brightens the dish.

To enhance the flavor of your chorizo, consider browning it in the skillet before adding it to the onion and jalapeños. This will create a crispy texture and deepen the savory notes. Additionally, when layering the cheeses, make sure they are evenly distributed to ensure a smooth, gooey melt. For an extra kick, you can leave some jalapeño seeds in the mix, but be cautious as this will increase the heat level.

• cooked and crumbled chorizo - Substitute with cooked and crumbled soy chorizo: Soy chorizo provides a similar spicy and savory flavor, making it a great vegetarian alternative.

• cooked and crumbled chorizo - Substitute with cooked and crumbled Italian sausage: Italian sausage can offer a different but still flavorful profile, though it may be less spicy.

• shredded oaxaca cheese - Substitute with shredded mozzarella cheese: Mozzarella has a similar meltability and mild flavor, making it a good substitute.

• shredded oaxaca cheese - Substitute with shredded queso asadero: Queso asadero has a similar texture and melting quality, suitable for queso fundido.

• shredded monterey jack cheese - Substitute with shredded pepper jack cheese: Pepper jack adds a bit of spice while maintaining the creamy texture.

• shredded monterey jack cheese - Substitute with shredded cheddar cheese: Cheddar provides a sharper flavor and still melts well.

• diced small onion - Substitute with diced shallots: Shallots offer a milder and slightly sweeter flavor, suitable for those who prefer less pungency.

• diced small onion - Substitute with diced green onions: Green onions provide a milder taste and a bit of color.

• diced jalapeños - Substitute with diced serrano peppers: Serrano peppers are slightly hotter but offer a similar flavor profile.

• diced jalapeños - Substitute with diced poblano peppers: Poblano peppers are milder and add a different depth of flavor.

• olive oil - Substitute with vegetable oil: Vegetable oil is neutral and can be used for cooking without altering the flavor significantly.

• olive oil - Substitute with canola oil: Canola oil is another neutral option that works well for cooking.

• diced tomato - Substitute with diced canned tomatoes: Canned tomatoes can be used when fresh tomatoes are unavailable, offering a similar texture and flavor.

• diced tomato - Substitute with diced roasted red peppers: Roasted red peppers provide a sweet and smoky flavor, adding a different dimension.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh flavor without the distinct taste of cilantro, suitable for those who dislike cilantro.

• chopped cilantro - Substitute with chopped basil: Basil adds a sweet and aromatic flavor, providing a unique twist to the dish.

• Allow the queso fundido to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the queso fundido to an airtight container. If you have a shallow container, it’s ideal for even cooling and reheating.

• For short-term storage, place the container in the refrigerator. The queso fundido will stay fresh for up to 3 days.

• To freeze, ensure the queso fundido is in a freezer-safe container. You can also use a heavy-duty freezer bag, pressing out as much air as possible to prevent freezer burn.

• Label the container or bag with the date, so you remember when you stored it.

• When ready to enjoy again, thaw the queso fundido in the refrigerator overnight if frozen.

• Reheat in a skillet over low heat, stirring occasionally until the cheese is melted and the chorizo is heated through. Alternatively, you can reheat in the oven at 350°f (175°c) until bubbly.

• If the queso fundido seems too thick after reheating, stir in a splash of milk or cream to achieve the desired consistency.

• Garnish with fresh cilantro and diced tomato before serving to revive its vibrant flavors.

• Preheat your oven to 350°F (175°C). Place the leftover queso fundido in an oven-safe dish. Cover it with aluminum foil to prevent the cheese from drying out. Heat for about 10-15 minutes, or until the cheese is melted and bubbly again.

• Use a microwave-safe dish to reheat your queso fundido. Cover it with a microwave-safe lid or wrap. Heat on medium power in 30-second intervals, stirring in between, until the cheese is melted and heated through.

• For a stovetop method, place the queso fundido in a non-stick skillet over low heat. Stir occasionally to ensure even heating. This method helps maintain the creamy texture of the cheese.

• If you have a toaster oven, set it to 350°F (175°C). Place the queso fundido in a small oven-safe dish, cover with foil, and heat for about 10 minutes until the cheese is thoroughly melted.

• For a quick fix, use a double boiler. Place the queso fundido in a heatproof bowl over a pot of simmering water. Stir continuously until the cheese is melted and smooth.

• Skillet: Used for cooking the onion, jalapeños, and chorizo mixture on the stovetop.

• Oven-safe dish: Necessary for layering the chorizo mixture and cheeses, and for baking in the oven.

• Oven: Preheated to 375°F (190°C) for melting the cheese and combining flavors.

• Knife: Essential for dicing the onion, jalapeños, and tomato.

• Cutting board: Provides a safe surface for chopping vegetables.

• Spatula: Handy for stirring the ingredients in the skillet.

• Measuring cups: Used to measure the correct amount of cheese.

• Serving dish: For presenting the finished queso fundido with tortilla chips.

Pre-cook the chorizo: Use pre-cooked chorizo to skip the cooking step and save time.

Use pre-shredded cheese: Buy pre-shredded oaxaca and monterey jack cheese to avoid grating.

Chop in advance: Dice the onion, jalapeños, and tomato ahead of time and store them in the fridge.

One-pan method: Cook the chorizo mixture in an oven-safe skillet to eliminate transferring to a separate dish.

Batch preparation: Double the recipe and freeze half for a quick meal later.

Use a food processor: Quickly chop cilantro and other ingredients using a food processor.