Queso Fundido
This Queso Fundido is irresistibly cheesy! A blend of Oaxaca, Monterey Jack, and spicy chorizo makes it the perfect dip for any occasion.
Equipment
- Cast-Iron Skillet
- Spatula
- Grater
- Knife
- Cutting Board
Ingredients
Ingredients:
- 6 ounces Mexican chorizo divided
- 2 large cloves garlic minced
- 6 ounces Oaxaca cheese grated
- 6 ounces Monterey Jack cheese grated
- 3 ounces goat cheese log crumbled
- 1 cup diced tomato
- 1 tablespoon minced jalapeño (optional)
Instructions
Instructions:
- Start by gathering all your ingredients. Grate the Oaxaca and Monterey Jack cheeses, crumble the goat cheese, mince the garlic and jalapeño, and dice the tomatoes.
- In your cast iron skillet, heat 3 ounces of the Mexican chorizo over medium heat. Cook until browned and cooked through, about 5-7 minutes, breaking it apart as it cooks.
- Once the chorizo is cooked, add the minced garlic and jalapeño (if using) to the skillet. Sauté for an additional 1-2 minutes until the garlic is fragrant.
- Reduce the heat to low and add the grated Oaxaca and Monterey Jack cheeses to the skillet. Stir gently to combine, allowing the cheese to melt evenly.
- Once the cheeses are melted and well combined, add the crumbled goat cheese and diced tomatoes. Stir to incorporate.
- Remove the skillet from the heat and serve immediately with tortilla chips, warm tortillas, or fresh vegetables.
Notes
- For a vegetarian version, omit chorizo and add sautéed mushrooms and bell peppers.
- Serve with tortilla chips or use as a taco topping for extra flavor.
- Store leftovers in an airtight container; reheat with a splash of milk for creaminess.