Queso Fundido

Homemade Queso Fundido in iron skillet. Topped with chopped cilantro and chips for garnish.

This recipe takes only about ½ hour, is fairly easy and packs a lot of flavor. It’s versatile, besides dipping chips you can: roll it up in tortillas with shredded chicken; scoop it onto scrambled eggs and/or breakfast potatoes; dress up a hamburger or hot dog; add to the top of your bowl of beans or baked potato; mix into cooked pasta shapes so it’s like a cheesy noodle casserole…so many possibilities!


  • 1 lb uncooked chorizo, or ground turkey or beef with 1 taco seasoning spice packet
  • 1 white or red onion, finely diced
  • 1 small bell pepper or poblano pepper, seeded/finely diced
  • 1 cup fresh or frozen corn, thawed
  • ¾ lb Monterey Jack or other stringy melting cheese, shredded
  • ¼ lb pepper jack, shredded
  • Sprinkle of chili powder
  • Sprinkle of garlic granules
  • ¼ cup cilantro, chopped
  • Tortilla Chips for serving
  • Optional Toppings:
  • 1 Roma tomato, diced
  • 2 scallions, sliced into rings


Preheat oven to 400°.

In a large skillet, cook and crumble chorizo or other ground meat until brown. Stir in chili powder and garlic granules. Mix in taco seasoning packet if using meat other than chorizo. Remove from skillet and drain on a paper towel. Pour off excess fat from skillet, leaving a little.

Add onions, peppers and corn to skillet and cook over medium-high heat until veggies are soft and golden brown, about 8 minutes. Remove from heat, set aside.

In a medium oven-proof skillet, place 1/3 of cheese and then half the meat. Add another 1/3 of cheese and then as much of veggies as can fit, along with rest of meat and finally the rest of the cheese. There may be some ingredients left, just make sure to reach the top of the skillet. Everything will shrink once cheese melts.

Remove from oven and top with cilantro, and diced tomatoes and scallions if using. Serve immediately with tortilla chips.

Freezing instructions: Allow queso to cool completely by sitting at room temp for 1/2 hour or more. Stir occasionally while it cools to help release excess heat, then transfer to fridge to cool further. Divide into smaller, manageable portions. Get as much air out as possible and seal in containers or bags. Will last in freezer for 2-3 months, and may not be quite as creamy-smooth as the first day…but pretty close!