During the winter, I love to eat warm, hearty treats. There’s something about the winter weather that makes you want to eat things that’ll stick to your ribs, right?
This past weekend, I made a very simple queso fundido that really hit the spot. Given that I just shared a recipe for homemade chorizo earlier this week, I thought it would be nice to give you another way to use that during the holidays for a quick and easy party treat.
Whether you’re hosting at home or need to bring a dish to a posada or any other type of party, this is a super simple recipe that’s sure to wow guests. To take it to go, just prepare in the crock or a casserole dish and wait until you arrive at the party to pop it under the broiler for a few minutes. Don’t forget to bring some tortillas!
RELATED RECIPE: Vegetarian queso fundido with mushrooms and poblano chiles
We like to make tacos out of this recipe, but you can absolutely also serve it dip-style with chips if you like.
Queso fundido is a classic Mexican appetizer that can be eaten with warm tortillas or tortilla chips. You choose the mix-ins!
- 4 to 5 ounces cooked chorizo
- 14 ounces shredded Chihuahua or Quesadilla cheese
- Non-stick cooking spray
- Cook your chorizo first and set aside to drain the grease over paper towels.
- In a microwave-proof dish, grate the Chihuahua or Quesadilla cheese and microwave at intervals of 30 seconds until mostly melted. Stir if necessary to heat evenly.
- Spray a little non-stick cooking spray in a small oven-proof crock (an individual-size soup crock will hold half this recipe and is what I typically use and make a second serving). Pour the melted cheese into the crock. Add half the chorizo and fold in gently.
- Set your oven broiler on low and place the crock at least 6-8 inches from the flame. Heat for about 5-6 minutes or until the cheese bubbles and gets brown spots. Be sure to use a pot holder or oven mitt to remove the crock or oven-proof dish from underneath the broiler.
- Place the crock or dish on a trivet and serve with warm tortillas to make tacos or hearty tortilla chips if you want to serve it more as a dip.
Note: the cooking spray is completely optional; I like to use it because it helps a lot with cleanup and getting all the cheese out of the dish before it makes it to my sink.
- What do you like in your queso fundido?
This looks sooo good! I “pinned” it on pinterest so I can make it later!
Don’t know if I’ll be able to find Chihuahua cheese – closest substitute?
That looks soooo good.
Elizabeth Rangel says
Looks great, Maura! Great job, I have to try this one. With and w/o chorizo for the vegetarian in me. Any suggestions on a substitute for the chorizo?
Maura Hernandez says
Hi Elizabeth, I haven’t tried it yet, but I hear good things about the soy chorizo from Trader Joe’s. I’ll buy some next time I’m there and let you know what I think. It’s not that I’m against soy chorizo… I just know my husband would read me the riot act if I served it to him! 😉
They serve queso fundido also with champinones (mushrooms) at restaraunts around here (mexico city) . Maybe try that, usually they are thinly sliced button or baby bellas. I think they cook them first and just add them ti the cheese atthe end of broiling?
Maura Wall Hernandez says
Tricia, I love queso fundido with champiñones. When I use them, I cook them first and then layer the cheese above the mushrooms before broiling. That way, the cheese envelops the mushrooms. Thanks for stopping by!
We had some yummy grilled queso at a restaurant in Hidalgo (somewhere?) once. It looked like panela (that round, firm shape) and was delish. I didnt think panela would hold uo to grilling, so Im not sure it that was it?
Must try this one soon, love chihuahua cheese.