Let’s talk about Queso Fundido! Warm melty cheese, salty crumbles of chorizo all wrapped in small soft flour tortillas. It’s a simple dish that truly delivers!
This recipe is so easy…seriously it’s only 3 ingredients. Something this tasty should require an exorbitant amount of effort, time and ingredients, but it doesn’t. I consciously have to make an effort to not make this dish often, since I end up eating more than I should. It’s really that good!
Tips for making Queso Fundido:
- Make sure that you are using Mexcian style chorizo, not spanish style. Mexican chorizo is a fresh sausage seasoned with chiles and spices. It’s a fresh sausage that needs to be cooked before eating.
- I purchase mine as links and cut them out of the casing. If you can find ground chorizo without the casing, I highly recommend using that instead.
- Thoroughly brown your chorizo. You want to render out as much fat as possible before baking.
- Drain your chorizo well. Like the previous tip, you want to remove as much fat from the sausage before it reaches the oven.
- Use a good white melting cheese. I prefer to use queso Oaxaca, Chihuahua or Monterey Jack. If you can, steer clear from the saltier cheeses like Quesadilla or Mozzarella as the chorizo is already salted.
- Use street taco size tortillas. Queso Fundido is meant to be enjoyed as small tacos; two bites at most.
- Queso Fundido is meant to be enjoyed as small tacos; two bites at most. Use street taco size tortillas if you can find them. Also, chips work just as well.
- Do not overbake the cheese. You want to bake it just until the cheese is thoroughly melted. Baking it further can cause the cheese to be tough and oily, which does not make for good eats.
- Other variations include adding rajas (roasted and sliced poblanos), avocado, or salsas. However, I’m the purest at heart and love the basic version.
Queso Fundido is very easy to make and it’s truly delicious. You can have it with warmed tortillas or chips. I’ve personally gone so far as to eat it with just a spoon (not ashamed at all). You should definitely give it a try! Enjoy 🙂
- 5 oz mexican chorizo casings removed
- 2 cups shredded melting cheese Oaxaca or Chihuahua
- 8 flour tortillas street taco sized, warmed
- Preheat the oven to 350°F.
- Heat a small sauté pan over medium-high heat. Add the chorizo to the pan and cook until browned all the way through. Line a small plate or dish with paper towels. Placed the cooked meat on the plate, allowing the paper towels to absorb the excess fat.
- Add the cooked chorizo to the bottom of an oven safe dish, reserving a tablespoon for garnish. Add the shredded cheese on top of the meat. Place the reserved chorizo on top of the shredded cheese.
- Bake the chorizo and cheese for 10 minutes, until the cheese has melted and is starting to bubble around the edges. Serve immediately with warmed flour tortillas.