Queso Fundido

Ingredients

• 227 g (8 oz)Mexican chorizo (beef or pork)
• 150 g (1 cup)white onion, finely diced
• 1 whole (about 150 g; roughly 1 cup), stemmed, seeded and finely dicedpoblano pepper
• 227 g (8 oz)Monterey Jack cheese, grated
• 227 g (8 oz)Oaxaca cheese, grated
• 283 g (10 oz), drainedtin of diced tomatoes with chillies
• 8 g (½ cup)fresh coriander, roughly chopped
• to servetortilla chips

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Brown the chorizo

   Lightly coat a cast-iron frying pan with cooking spray and set it over a medium-high heat. Add the chorizo, breaking it up as it cooks.

3. 3

   Drain the chorizo

   Once the chorizo is cooked and lightly browned, drain it in a sieve and discard the fat. Transfer it to kitchen paper to soak up any remaining grease.

4. 4

   Soften the vegetables

   Add a little more cooking spray to the pan if needed, then add the diced onion and poblano. Cook for 4–5 minutes, until softened.

5. 5

   Combine the filling

   Return the drained chorizo to the pan and stir it through the onion and pepper.

6. 6

   Melt the cheese

   Scatter over the Monterey Jack and Oaxaca cheeses. Put the pan in the preheated oven for 5–8 minutes, just until the cheese melts; it was ready in five minutes in the original recipe. Do not leave it in longer, or the cheese can turn tough and hard instead of stringy.

7. 7

   Add the toppings

   Top the melted cheese with the drained tomatoes and fresh coriander.

8. 8

   Serve from the pan

   Place an oven glove over the pan handle to warn guests that it is hot. Serve straight from the skillet with tortilla chips.

What is queso fundido?

Queso fundido means melted cheese, and this Mexican-style appetiser is made to be shared while hot. This version pairs stretchy cheeses with spiced chorizo, poblano pepper and onion, then adds tomatoes and coriander at the end.

The combination works because the savoury, rich filling is balanced by the fresh tomato topping and the crispness of tortilla chips.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 22g protein, 19g carbs, 27g fat.

The chorizo and two cheeses provide most of the fat and protein, while the tortilla chips contribute much of the carbohydrate. Serve with fresh vegetables or a simple salad alongside the chips for a more balanced plate.

Choosing the cheeses

Monterey Jack: this melts smoothly and gives the dip a mild, creamy base.

Oaxaca: a Mexican cheese known for its melting quality, it helps give the mixture its characteristic stretchy texture. Grate both cheeses so they melt evenly in the short oven time.

Cook the chorizo first

Drain well: browning the chorizo before adding the vegetables lets you remove excess fat. Patting it on kitchen paper helps take up any grease left behind.

Break it up as it cooks so the pieces are small enough to scoop up with tortilla chips.

Soften the pepper and onion

Cook the diced vegetables for 4–5 minutes, until softened, before stirring in the chorizo. This gives them a head start before the brief time in the oven.

Keep the pieces small so they are easy to scoop and combine with the melted cheese.

Watch the melting time

The cheese needs only 5–8 minutes in a 190°C oven. Check it from five minutes onwards: take the pan out once it has melted and looks stringy.

Leaving it in for longer can make the cheese tough and hard, so rely on its appearance rather than waiting for browning.

Finish and serve hot

Drain the tomatoes well before scattering them over the cheese, so their liquid does not dilute the dip. Add the coriander just before serving for a fresh finish.

Serve the queso fundido in its skillet with tortilla chips. The handle stays very hot, so use an oven glove and leave it in place as a warning to guests.

Recipe notes & tips

• Grate both cheeses before you start cooking so they are ready to scatter into the pan.
• Drain the tomatoes thoroughly to keep the topping from making the cheese watery.
• Use a sieve and kitchen paper to remove excess grease from the cooked chorizo.
• Check the cheese after five minutes in the oven, as it may already be melted.
• Keep an oven glove over the hot handle when serving the dip at the table.

Variations

• Choose the chorizo: use beef or pork Mexican chorizo, as preferred.
• Make it milder: use less poblano for a gentler pepper flavour.
• Add more heat: serve with extra chopped chillies on the side.
• Change the herbs: use a little parsley instead of coriander for a different fresh finish.
• Serve with vegetables: offer sliced peppers or other crisp vegetables alongside the tortilla chips.

Common mistakes to avoid

• Skipping the draining: excess chorizo fat can make the dip greasy; drain it in a sieve and blot it on kitchen paper.
• Adding wet tomatoes: leftover liquid can loosen the topping; drain the tomatoes before adding them.
• Overcooking the cheese: it can turn tough and hard; remove the pan as soon as the cheese has melted.
• Leaving the handle unmarked: the skillet handle is hot; keep an oven glove over it when serving.
• Using large vegetable pieces: they can be awkward to scoop; dice the onion and poblano finely.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in the oven until just melted, checking frequently so the cheese does not turn tough; add the fresh toppings after reheating.

Frequently asked questions