Queso Fundido

By Becky Hardin

Published Jan 15, 2020

Best Ever Queso Fundido- Pinterest collage - 2

If you know me, you know I love a good cheese dip, and this Queso fundido is my new favorite recipe. Queso flameado, or “flaming cheese” is an ooey-gooey, bubbly cheese filled with spicy sausage– what could be better? It’s a super easy party dip that’s all made in one skillet.

What’s in This Queso Fundido Recipe?

Queso fundido, aka queso flameado, is an easy and delicious party dip. When I found out I could make it in one skillet, I rejoiced at the time I didn’t have to spend scrubbing dishes. Plus, it’s made with simple ingredients!

Sausage: Chorizo is the classic choice, but I have found that hot breakfast sausage also works well. I also like to add a bit of breakfast sausage for a little variation.
Onion + Garlic: Create an earthy and savory flavor base.
Jalapeño Pepper: Adds just the right amount of heat.
Tequila: Helps bring the dip together and balances out the rich and earthy flavors of the dip.
Cheese: I used a blend of Oaxaca, Monterey Jack, and mozzarella cheese for the perfect balance of flavors. Top your dip with Queso Fresco for even more flavor!
Toppings: Tomatoes and cilantro balance out the heavy cheese.

Variations To Try

You can use just about any melting cheese you like in this queso flameado recipe! I highly recommend trying out different kinds of sausage, too, like Italian, Nduja, or Andouille. For a vegan version, I recommend using my vegan queso recipe as the base and Trader Joe’s Soy Chorizo !

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How to Store and Reheat

Store leftover queso flameado in an airtight container, and keep them in the refrigerator for up to 3 days. Reheat in a crockpot on the low setting, stirring until it’s fully warmed through. Stir in milk if it’s too thick. You can also reheat it in the microwave in 30-second intervals.

I don’t recommend freezing queso fundido because the texture will not hold up well when frozen, thawed, and reheated.

Serving Suggestions

Pair this dip with some homemade tortilla chips for dipping, or try my favorite wonton chips . It makes a great appetizer for game day or taco night. I also love it poured on top of chicken nachos and Mexican rice !

Notes from the Test Kitchen

The most common cheeses used in authentic queso fundido are Asadero, Manchego, and Chihuahua cheeses. These cheeses are hard to find outside of Mexico, but what they all have in common is their mild flavor and a stringy texture when melted.

Oaxaca is common enough that you should be able to find it at your local supermarket or Latin grocery store. But if you can’t find Oaxaca or any of the others, Mozzarella and Muenster are similar enough that they can be used as substitutes. If you like a sharper flavor, you also can try adding half a cup of sharp, white cheddar to the mix.

5-Star Review

“You have such delicious recipes! This is a winner. We love it now AND it will definitely be on our superbowl snack table! Thanks.” – LL

Ingredients1x2x3x

▢ ½ pound chorizo or hot breakfast sausage, casings removed
▢ ½ pound breakfast sausage casings removed
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon ground black pepper
▢ ½ cup diced onion
▢ 1 jalapeño pepper seeded and ribs removed, diced
▢ 1 clove garlic minced
▢ 3 tablespoons tequila optional
▢ 1 tablespoon canola oil
▢ 1 pound grated cheese a combination of Oaxaca, Monterey, Jack and Mozzarella

Toppings

▢ 1 cup diced Roma tomatoes
▢ ¼ cup chopped fresh cilantro
▢ Crumbled Queso Fresco cheese

For Serving

▢ Tortilla Chips store-bought or homemade

Video

Instructions

Preheat oven to 400°F.
In a large, oven-safe (to 400°F) skillet, crumble and brown the sausage over medium heat. Add kosher salt and black pepper; stir well. Transfer the sausage to a medium-sized mixing bowl and discard all except 2 tablespoons of rendered sausage fat. ½ pound chorizo, ½ pound breakfast sausage, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Add the onion and jalapeno pepper and cook until softened. Add the garlic, reduce the heat to low, and cook for an additional 30 seconds. Remove the skillet from the heat and deglaze the skillet with the tequila (if using); stir well. Add the onion mixture to the sausage, stir well, and set aside. ½ cup diced onion, 1 jalapeño pepper, 1 clove garlic, 3 tablespoons tequila
Brush the skillet with the canola oil and spread ⅓ of the cheese into the skillet. Top with ½ of the sausage mixture. 1 tablespoon canola oil, 1 pound grated cheese
Repeat with ⅓ layer of cheese and top with the remaining sausage mixture. Sprinkle the remaining ⅓ cheese on top.
Bake at 400°F until cheese is bubbly, checking on the Queso after 10 minutes then every 2 minutes thereafter. The cheese should be bubbly and gooey but not firm at all.
Remove from the oven and top with chopped tomatoes and cilantro. Sprinkle with the crumbled Queso Fresco cheese. Set a small bowl of chili seasoning nearby in case someone wants a little extra flavor. 1 cup diced Roma tomatoes, ¼ cup chopped fresh cilantro, Crumbled Queso Fresco cheese
Serve immediately after removing from the oven with tortilla chips. Tortilla Chips

Becky’s Tips

When taking out of the oven wrap the hot handle of the skillet with a kitchen towel to avoid any burns.
Don’t overbake. I can’t emphasize this enough, so I’m saying it again. We want melty, bubbly cheese so it stays gooey and not hard on top.
If you don’t have a cast iron skillet, you can also make this dish in a regular baking dish. Cook sausage, onion, and peppers as directed in the recipe using a regular skillet. Stir in the cheeses and transfer all of this to an un-greased small baking dish like a 7×11 pan, 2-quart casserole dish, or even a pie plate.
Nutritional information does not include Queso Fresco and Tortilla chips.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Queso Fundido Step by Step

Cook the Sausage: Preheat oven to 400°F. In a large, oven-safe (to 400°F) skillet, crumble and brown ½ pound of chorizo and ½ pound of breakfast sausage over medium heat. Add ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper; stir well. Transfer the sausage to a medium-sized mixing bowl and discard all except 2 tablespoons of rendered sausage fat.

Cook the Veggies: Add ½ cup of diced onion and 1 diced jalapeno pepper and cook until softened. Add 1 clove of minced garlic, reduce the heat to low, and cook for an additional 30 seconds. Remove the skillet from the heat and deglaze the skillet with the 3 tablespoons of tequila (if using); stir well. Add the onion mixture to the sausage, stir well, and set aside.

Layer the Dip: Brush the skillet with 1 tablespoon of canola oil and spread ⅓ of a pound of shredded cheese into the skillet. Top with half of the sausage mixture.

Repeat the Layers: Repeat with ⅓ pound of cheese and top with the remaining sausage mixture. Sprinkle the remaining ⅓ pound of cheese on top.

Bake the Queso: Bake at 400°F until the cheese is bubbly, checking on the Queso after 10 minutes then every 2 minutes thereafter. Remove from the oven and top with 1 cup of chopped Roma tomatoes and ¼ cup of chopped fresh cilantro. Sprinkle with the crumbled Queso Fresco cheese. Serve immediately after removing from the oven with tortilla chips.

Traditional queso is just melted cheese dip, whereas fundido includes spicy chorizo!

If you find your queso is too thick after cooking, you can add a few tablespoons of whole milk to thin it.

Queso can curdle if the cheese gets overcooked or scorched. If this happens, try adding a splash of lemon juice or a small amount of flour (whisk vigorously!) to bring the dip back together.

You can prep the dip to the point of assembling then stop right before you are supposed to put it in the oven. Instead, cover the cheese dip with foil and refrigerate until ready to serve. When it’s go-time, simply pop the dip in the oven. You will need to add an extra 5 minutes or so of baking time.

More Queso Recipes To Try

Crockpot Queso
Velveeta Queso
Healthy Queso
Instant Pot Queso

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Queso Fundido Recipe