Homemade Queso fundido

Here’s how to make Homemade Queso Fundido — a rich, melty Mexican cheese dip that’s perfect for scooping up with warm tortillas or chips! 🧀🔥🇲🇽

1 Tbsp olive oil
½ lb (225 g) Mexican chorizo, casings removed
½ small onion, finely chopped
1 jalapeño or poblano pepper, diced (optional, for a little heat)
2 cups shredded melting cheese, such as:
- Oaxaca, Asadero, or Chihuahua cheese (for authenticity)
- Or a mix of Monterey Jack and mozzarella (easy-to-find option)
¼ cup beer or milk (optional — helps smooth the melt)
Fresh cilantro, chopped (for garnish)
Tortilla chips or warm flour tortillas, for serving

Cook the chorizo:
- Heat olive oil in a skillet (cast iron is perfect) over medium heat.
- Add chorizo and cook, breaking it up with a spoon, until browned and fully cooked (about 5–7 minutes).
- Add chopped onion and jalapeño; sauté another 2–3 minutes until softened.
- Drain excess grease if needed.
Add the cheese:
- Lower heat to medium-low.
- Sprinkle shredded cheese evenly over the cooked chorizo mixture.
- Pour in a splash of beer or milk to help the cheese melt smoothly (optional).
- Stir gently or let it melt undisturbed for 2–3 minutes until bubbly and gooey.
Broil for extra melt (optional):
- Transfer the skillet to a broiler for 1–2 minutes, just until the cheese is golden and bubbling on top.
Serve immediately:
- Garnish with chopped cilantro or extra diced jalapeño.
- Serve hot with warm tortillas or tortilla chips.

Add-ins: Try sautéed mushrooms, roasted peppers, or cooked shrimp instead of (or in addition to) chorizo.
For a spicier version: Use spicy chorizo and add a pinch of crushed red pepper.
Keep it smooth: Avoid over-stirring once the cheese starts melting — it can get stringy.
Make it a dip: Stir in a splash of cream or evaporated milk to make it more dippable like queso.

Would you like me to give you a Tex-Mex restaurant–style queso dip version next — the kind that’s extra creamy and stays smooth for dipping?