This ridiculously simple dish makes the perfect appetizer for parties and game day!
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My hometown of Milwaukee, Wisconsin is fortunate to have a wealth of authentic Mexican restaurants. And just about all of them serve queso fundido, each with their own spin, and all of them are delicious. I was pleased to learn that queso fundido is super easy to make at home because at its core, queso fundido is simply chorizo and cheese. And as a Wisconsinite, there’s nothing better than meat and cheese.
Despite queso fundido’s simplicity, it’s full of flavor. It’s rich, creamy, and savory, thanks to the spicy chorizo. The Monterey Jack cheese melts into a smooth, stretchy consistency, perfect for dipping! And feel free to add other spices and veggies to the mix. I usually throw in some poblano peppers, if I can find them, though bell peppers are good too. And for some heat, try topping it with jalapeño peppers!
And if you’re looking for more cheesy apps, check out these Air Fryer Jalapeño Poppers. They’re creamy, slightly crispy, and give off a little heat. Or for something milder, you can’t go wrong with Bacon Mac and Cheese – because, bacon.
Is Queso Fundido Healthy?
That’s a hard no, friends. Queso fundido is the definition of indulgence. It’s loaded with cheese, and traditional chorizo isn’t known for being lean. However, you could lighten up on the cheese. Also, if you’re lucky, your grocery store carries chicken chorizo, which is much lower in fat. And you can always make your own chorizo with leaner cuts of meat as well.
Queso Fundido: your flavor canvas…
As I mentioned before, this queso fundido recipe is pretty simple. That said, it’s never a bad idea to amp the flavor up with additional ingredients. Personally, I like to sauté onions, garlic and poblano peppers. They contrast so well with the cheese and complement the spicy chorizo Mushrooms are good too, if you’d like an earthy flavor. And while you’re at it, sprinkle fresh cilantro and diced tomatoes on top. It doesn’t take much to elevate this dish!
INGREDIENTS
- 1 lb ground pork or beef chorizo
- 16 oz shredded Monterey Jack cheese
INSTRUCTIONS
Preheat
Get the oven ready for baking.
Cook
Brown the chorizo in a skillet.
Assemble
Layer cheese over chorizo, then bake.
Serve
Enjoy the melted, bubbly cheese dip.
Devour!
FAQs & Tips
Queso fundido is best fresh, though it stores nicely in the fridge for up to 5 days or so. You can even leave it in the skillet and reheat it in the oven.
That’s okay! Melting cheeses like mozzarella or cheddar work. Even better, go for Mexican cheeses like Chihuahua and Oaxacan!
Great question! It translates to “melted cheese”!
Serving Suggestions
Queso fundido is the perfect app for gamedays, parties, and casual get-togethers. But first things first – you need something to dip with! Air Fryer Tortillas are your best bet, though these Keto Tortilla Chips are equally delicious if you’re low-carb. For something healthier, Blanched Broccoli is an excellent dipper, too!
I also like to pair queso fundido with lighter dips, like Fresh Salsa and Guacamole. Remember, parties need more than one appetizer. These Spicy Grilled Sweet Potatoes with Avocado Salsa and Turkey Sausage make a fun pairing, and Air Fryer Nachos are always a sure hit!
Queso Fundido
Ingredients
- 1 lb ground pork or beef chorizo
- 16 oz shredded Monterey Jack cheese
Instructions
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Preheat your oven to 375°F. Begin by preheating the oven to ensure it’s ready for baking the cheese to melty perfection.
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In a medium skillet over medium heat, cook the chorizo until fully cooked and browned, about 5-7 minutes. Make sure to break apart the chorizo as it cooks to ensure even browning.
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Drain any excess fat from the skillet and spread the cooked chorizo evenly across the bottom of the skillet.
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Sprinkle the shredded Monterey Jack cheese over the cooked chorizo, covering it completely.
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Bake in the preheated oven for 8-10 minutes, or until the cheese is fully melted and bubbly.
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Remove the skillet from the oven and let it cool for a couple of minutes before serving with tortilla chips or warm flour tortillas.
Nutrition
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