Easy Queso Fundido
This queso fundido recipe combines homemade pork chorizo with delicious spices and ooey gooey cheese for one amazing dip! Perfect for parties and Mexican night!
Servings: 8
Calories: 360kcal
Ingredients
For the Chorizo
- 1 TBS ancho chile powder see notes section
- 1 TBS smoked paprika
- 1 ½ tsp salt
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp coriander
- ¼ tsp ground black pepper
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- 3 garlic cloves minced
- ¼ cup apple cider vinegar
- 1 lb ground pork
For the Dip
- 1 lb homemade chorizo
- 4 cups shredded Mexican melting cheese
Instructions
For the Chorizo
- Add the spices, garlic, and apple cider vinegar to a large bowl and stir together to form a paste.
- Add the ground pork and use your hands to thoroughly combine with the meat with the spices.
- Move the meat mixture to a colander, place the colander in the bowl you used to mix the meat, cover the bowl with a lid or plastic wrap, and refrigerate for up to 3 days. The more time you let the chorizo sit in the fridge, the more the flavors will marry together.
For the Dip
- When you are ready to make the queso fundido, pull the chorizo out and let it come to room temperature; discard any liquid that drained into the bowl.
- Preheat oven to 350 degrees F.
- Heat an ovenproof skillet (or have ready an oven safe dish that you will use to serve the queso fundido) over medium heat.
- Cook the chorizo for about 8-10 minutes over medium heat until well browned and finely crumbled. Once cooked, remove skillet from heat. Drain excess fat if pork was fatty.
- Reserve ¼ cup of chorizo for garnish and divide the remaining chorizo in half.
- Add half of the chorizo to your oven safe dish or skillet and spread evenly.
- Cover evenly with 2 cups of shredded cheese.
- Add the other half of the chorizo and spread evenly.
- Add the final 2 cups of shredded cheese and spread evenly.
- Bake until the cheese is melted and bubbly, about 10-12 minutes. Don’t overcook the cheese to avoid it getting too chewy and hard.
- Remove the dish from the oven and top with the reserved chorizo and whatever other garnishes you desire - cilantro, pico de gallo, tomatoes, green chiles, salsa.
- Serve immediately with tortilla chips or warm sturdy tortillas.
Notes
For the ancho chile powder - this recipe is written for medium heat chorizo. Use 2 TBS instead of one for hot chorizo and use 1 tsp instead of 1 TBS for mild chorizo.
For the cheese - You can totally use a pre-shredded mexican blend here, which will usually have some mix of cheddar, Monterrey Jack, and sometimes asadero or queso quesadilla cheeses; or you could shred your own mix of authentic mexican melting cheeses, such as Asadaero, queso quesadilla, chihuahua, or oaxaca cheese; can’t find any of those, plain old mozzarella will also work well
Nutrition
Calories: 360kcal | Carbohydrates: 3g | Protein: 23g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 875mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1097IU | Vitamin C: 1mg | Calcium: 388mg | Iron: 1mg