+

Queso Fundido

Queso Fundido

Ingredients (14)

  • 2 tablespoons unsalted butter
  • 1 pound chorizo, casings removed, crumbled
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, half thinly sliced, half minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 1 cup whole milk
  • 1 cup cream cheese
  • 2½ cups shredded cheddar cheese
  • 1½ cups shredded Monterey Jack cheese
  • Cilantro, to serve
  • Tortilla chips, to serve
Try Amazon Fresh
Nutritional Information
  • Calories281
  • Fat23.96g
  • Saturated fat12.01g
  • Trans fat0.24g
  • Carbs2.85g
  • Fiber0.17g
  • Sugar1.52g
  • Protein13.49g
  • Cholesterol65.49mg
  • Sodium522.33mg
  • Nutritional Analysis per serving (18 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Let queso fundido be the star of the party. This beloved dip is a gooey mess of chorizo, shredded cheese, cream cheese, garlic, and jalapenos, ready to be mopped up with crispy tortilla chips.

Instructions

  1. 1In a large skillet over medium high heat, melt the butter. Once the butter has melted, add the chorizo and cook until cooked through and slightly crispy, about 10 minutes. Transfer the chorizo with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan. | In the same pan, add the onion and cook for 5 minutes, until softened lightly browned.
  2. 2Add the garlic, jalapeño, salt, pepper, and cumin, and cook for 1 minute, until aromatic.
  3. 3Pour in the milk and cream cheese and cook for 3 minutes, stirring occasionally, until smooth and slightly thickened.
  4. 4Add the cheddar and Monterey Jack to the pan and stir for 2 minutes, stirring constantly, until the cheese has melted.
  5. 5Reserve ¼ cup of chorizo for topping, and add the remaining chorizo back to the queso and stir to combine.
  6. 6To serve, top queso with the remaining chorizo, sliced jalapeños, and cilantro. Serve with tortilla chips.

Image courtesy of Alexis deBoschnek.

Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...