Melted Cheese with Chorizo (Queso Fundido)

A Gooey, Sizzling Party Appetizer Everyone Will Love

🔥 A Sizzling Skillet That Steals the Show

There’s something primal about melted cheese. The moment that skillet hits the table—bubbling, golden, and oozing with spicy chorizo—conversation stops. All eyes lock in. The air thickens with the smell of smoky paprika and sizzling fat. You grab a chip. You dip. And there it is: the glorious, gooey cheese pull that turns a casual gathering into a full-blown celebration.

The power of Melted Cheese with Chorizo—known in Mexico as Queso Fundido con Chorizo.

That, my friend, is the power of Melted Cheese with Chorizo—known in Mexico as Queso Fundido con Chorizo. This dish is more than an appetizer. It’s a statement, a showstopper, a crowd magnet. It’s the one thing everyone remembers at family reunions, football parties, backyard BBQs, or holiday feasts where the cheese must flow and the snacks must impress.

A stringy, molten layer of cheese with sizzling chorizo beneath

Unlike traditional cheese dips that aim for smooth and dippable, queso fundido embraces the stretch factor—a stringy, molten layer of cheese with sizzling chorizo beneath. It’s rustic, it’s indulgent, and it’s ridiculously easy to make with just a handful of ingredients.

And the best part?

And the best part? You can make it your own. Gluten-free? No problem. Need a vegetarian twist? We’ve got you. Want to add jalapeños, roasted corn, or caramelized onions? Yes. Yes. And yes.

So grab your cast iron skillet and a pile of tortilla chips. This dish is ready to become the MVP of your next gathering.

📋 RECIPE AT A GLANCE

Detail	Time / Amount
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Yield	Serves 6–8 as an appetizer

🧂 Ingredients

8 oz raw Mexican chorizo (not cured)
2 cups shredded Oaxaca cheese (or mozzarella)
1 cup shredded Monterey Jack (or mild cheddar)
½ small white onion, finely chopped
1 small jalapeño, seeded and finely diced (optional)
1 tablespoon olive oil, if needed for sautéing
Chopped cilantro or green onion (for garnish)
Tortilla chips or warm flour tortillas, for serving

🍳 Essential Utensils Needed

Cast iron skillet (8–10 inches) or oven-safe baking dish
Medium nonstick frying pan (if cooking chorizo separately)
Cheese grater (if shredding block cheese)
Knife and cutting board
Mixing bowl (optional)
Oven mitts (cast iron gets hot!)
Large spoon or spatula for serving
Trivet or heat-safe surface for hot skillet

🔥 Step-by-Step Instructions (Detailed)

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). If using a broiler to finish, position a rack near the top and turn broiler on once the cheese goes into the oven.

Step 2: Cook the Chorizo

Place a nonstick or cast iron skillet over medium heat. Remove the casing from the chorizo and crumble it into the pan.
Cook for 6–8 minutes, breaking it up with a wooden spoon or spatula until fully browned and slightly crispy.

🧠 Tip: Some chorizo releases a lot of oil. You can spoon off excess fat, but leave a little for flavor and to prevent sticking.

Step 3: Add Aromatics (Optional but Recommended)

Once the chorizo is nearly cooked, stir in the chopped onion and jalapeño.
Sauté for another 2–3 minutes, just until the onions are soft and translucent and the jalapeño has mellowed.

🔥 For extra flavor, you can also add a clove of minced garlic or ¼ teaspoon smoked paprika.

Step 4: Layer the Cheese

If using the same skillet, spread the cooked chorizo mixture evenly across the bottom.
Sprinkle both the Oaxaca and Monterey Jack cheese over the top in an even layer. Make sure it fully covers the meat mixture.

💡 Don’t stir the cheese into the chorizo—let it sit on top so it melts into a bubbly golden layer.

Step 5: Bake Until Bubbling and Golden

Transfer the skillet to the oven and bake for 8–10 minutes, or until the cheese is fully melted and bubbling at the edges.

If you want that golden top, switch to broil for 1–2 minutes at the end. Watch closely to avoid burning.

Step 6: Serve Immediately

Carefully remove the hot skillet from the oven (use oven mitts!).
Sprinkle with chopped cilantro or green onions, and serve immediately with warm tortillas or tortilla chips.

⚠️ This dish cools fast, so serve it hot and gooey. You can place the skillet on a warming tray or insulated board for parties.

🧀 Ingredient Variations & Customizations

Make It Vegetarian

Use plant-based chorizo or sautéed mushrooms + smoked paprika for a savory base.

Go Gluten-Free

Naturally gluten-free! Just double-check your chorizo and chips for hidden gluten.

Cheese Swaps

Oaxaca → Mozzarella or Asadero
Monterey Jack → Cheddar, Fontina, or Muenster

Seasonal Add-Ins

Summer: Stir in roasted corn or chopped tomatoes
Fall: Add caramelized onions and a dash of cumin
Winter holidays: Top with cranberry-jalapeño salsa

🥂 Serving Suggestions

Scoop into warm tortillas for melty tacos
Pair with guacamole, pico de gallo, and spicy salsa
Serve as part of a holiday appetizer board
Perfect sidekick for margaritas or cold Mexican beer
Add a fried egg on top and serve for brunch!

🛠️ FAQs + Troubleshooting

Why is there oil pooling in my skillet?

That’s likely from the chorizo. Drain excess grease before adding the cheese, or use leaner sausage.

Can I reheat leftovers?

Yes. Reheat in a 350°F oven until hot and melty again. Microwaving can work too, but may separate the fats.

Can I make this ahead?

You can cook the chorizo and aromatics ahead. When ready to serve, top with cheese and bake fresh.

Do I need a cast iron skillet?

Not mandatory, but highly recommended for that sizzling, restaurant-style experience. Any oven-safe baking dish works too.

🎉 Conclusion: Your New Go-To Party Dish

If you’re searching for an appetizer that’s easy, indulgent, and unforgettable, this Melted Cheese with Chorizo checks every box. It’s the kind of dish that brings people together—whether it's Sunday night football, a cozy holiday party, or a casual backyard gathering.

So don’t wait—grab the cheese, fire up the skillet, and let this gooey masterpiece work its magic.

👉 Make this dish and tag me—what topping twist did you try? Jalapeños, mushrooms, roasted corn? I want to hear it!

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