Hot bubbly cheese, spicy chorizo, sautéed onions and peppers with a warm tortilla. YES! Queso Fundido with chorizo and served with warm tortillas is the stuff that cheese dreams are made of.
Come to momma!
I discovered the amazing goodness that is queso fundido con chorizo in Breckinridge, Co several years ago. What we had was merely chorizo and cheese, and it was AMAZING! When we came home, I wanted to make a hot skillet of this yumminess.
It was so simple; cheese, chorizo, and tortillas served up for an incredible appetizer. Then, oh and then, we had something similar at a local dive.
This dish had chorizo, sautéed onions, peppers, and tomatoes covered in a cheese sauce. Now, it was time to blend the two.
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Get ready, because you are going to want to dive headfirst into this cheesy skillet of awesomeness.
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Just a quick note, this is not a “dipping” cheese. This thick cheesy goodness is spooned into tortillas (or can be eaten out of the skillet with a fork).
No judgment zone here.
Preparing Queso Fundido con Chorizo
First, cook the chorizo in an oven-safe skillet. Then, crumble the chorizo as it begins to brown.
As the chorizo is browning, slice a bell pepper and an onion. Also, mince two cloves of garlic.
Once the chorizo is browned, drain the excess grease VERY well. The chorizo will release additional oil as it cooks in the oven.
Next, add the peppers, onions, and garlic to the hot skillet and continue cooking until the vegetable are tender.
After the onions and peppers have cooked, drain off any remaining oil and grease. Then mix in the Chihuahua cheese and place in the oven at 425 degrees for 10 minutes.
Remove from oven and top with cilantro, avocado, or any choice of toppings.
YUM!!! Dig in to this piping hot skillet of queso fundido with chorizo.
Tips & Tricks
- What if I can’t find Chihuahua cheese? – I can only find Chihuahua cheese in one of my local grocery stores (I live in a rural area). Monterey Jack cheese can be used in place of the Chihuahua cheese.
- How do you shred the cheese? – I prefer to shred blocks of cheese with my Kitchen Aid mixer with a grater attachment, but I have yet to find Chihuahua cheese in a block. When I substitute Monterey Jack cheese in this recipe, I buy the blocks and shred it myself. If you need a more economical way to shred cheese, this box grater has fantastic reviews on Amazon.
Other Appetizers You May Enjoy
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- 1 pound Chorizo
- 1 pound Chihuahua cheese (shredded)
- 1 bell pepper (sliced)
- 1 onion (sliced)
- 2 cloves garlic (minced)
- 12 flour tortillas
- Preheat oven to 425 degrees.
- Brown the chorizo in an oven-safe skillet. Crumble the meat as it is cooking.
- Slice one bell pepper and one onion and set aside. Mince two cloves of garlic.
- When the chorizo is thoroughly cooked, approximately 10 minutes, drain grease very well from the pan.
- Add in the onions, peppers, and garlic. Continue cooking until vegetables are tender, approximately 5 minutes.
- Remove from heat and mix in one pound of shredded Chihuahua cheese.
- Place in oven and bake approximately 10 minutes until cheese is thoroughly melted. If desired, place under broiler for one minute to brown the cheese.
- Monterey Jack cheese can be used in place of the Chihuahua cheese.
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 491 Total Fat: 31g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 71mg Sodium: 948mg Carbohydrates: 31g Fiber: 2g Sugar: 1g Protein: 22g