Queso Fundido Chorizo Chilis Toppings

This molten queso fundido is all about good company and melting cheese. Inspired by family gatherings, this skillet dip stars savory chorizo, green chilis for a gentle kick, and piles of cheese that bubble and stretch every time you scoop. Topped with bright pico de gallo and a sprinkle of cilantro, it is party food with roots in classic Mexican cantinas.

My first attempt at queso fundido was for a Super Bowl gathering. Since then, it is what everyone begs me to bring to every game-day or holiday. There are rarely leftovers.

Ingredients

• Pork chorizo: Brings bold smoky flavor and rich, crumbly texture. Try to find a fresh Mexican chorizo from the butcher case
• Chopped green chilis: Add color and mild heat. Look for roasted cans with no added sugars
• Shredded cheese: Choosing a mix like mozzarella, Monterey Jack, Oaxaca or panela gives the best melt. Go for blocks you grate yourself for the smoothest results
• Pico de gallo: This fresh onion, tomato and jalapeno salsa cuts through the richness. If you have time make your own so the flavors are bright
• Fresh cilantro leaves: Scattered on top for a pop of freshness. Pick sprigs with vibrant green color and crisp stems
• Tortilla chips and warm tortillas: These create the perfect vehicles for scooping up all that melty cheese. Choose your favorite style or make your own for extra flavor

Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Position the rack in the center so the cheese melts evenly across every bite.

Organize Your Ingredients:

Arrange your chorizo, green chilis, cheese, pico de gallo, cilantro, and chips or tortillas in separate bowls. This makes layering quick and keeps your workspace tidy.

Cook the Chorizo:

In a large ovenproof skillet cook the pork chorizo over medium heat. Stir and crumble it until no pink remains and it starts to crisp on the edges. Pour off excess fat into a heatproof bowl. Reserve one fourth cup of the chorizo for garnishing.

Add the Green Chilis:

Stir the chopped green chilis straight into the cooked chorizo in the skillet. Let them heat through and mingle their flavors for one or two minutes.

Layer with Cheese:

Spread the grated cheese generously over the chorizo and chili mixture. Press it down just a bit so the cheese forms a thick even layer that will melt into gooey pools.

Bake the Queso Fundido:

Place the skillet into your preheated oven. Bake for ten to twelve minutes watching carefully as the cheese melts completely and bubbles up golden around the edges.

Finish and Garnish:

Using oven mitts carefully remove the hot skillet from the oven. Scatter the reserved chorizo over the top. Spoon on fresh pico de gallo and sprinkle with cilantro for a vibrant finish.

Serve Warm:

Set the skillet on a trivet directly on the table. Dive in right away with tortilla chips or warm soft tortillas letting everyone scoop while the cheese is still stretchy and molten.

The bubbling cheese always reminds me of my grandmother’s Sunday table when we would all reach in and fight for that first scoop. Oaxaca cheese is my weakness for this recipe because its flavor and pull are unbeatable.

Storage Tips

Leftover queso fundido can be refrigerated covered in the skillet or airtight container for up to three days. To reheat scoop some into a microwave safe bowl and zap in short bursts stirring often until gooey again. If reheating all at once cover with foil and warm gently in a low oven.

Ingredient Substitutions

You can swap pork chorizo for chicken or soyrizo for a lighter take. For those who want no spice use only mild green chilis and skip the jalapeno in the pico de gallo. Any cheese that melts well will work Just avoid pre shredded bags which have anti caking agents.

Serving Suggestions

Set out the skillet with lots of napkins and a spoon for guests use. Serve alongside guacamole or a tangy slaw. If this becomes the main event add a simple salad for balance.

Cultural Notes

Queso fundido is a traditional Mexican appetizer served bubbling hot in a casserole or a small skillet. It is meant for scooping and sharing often with warm tortillas passed around the table. You will often find it at cantinas or taquerias right before the meal.

Seasonal Adaptations

Use roasted poblanos instead of canned chilis in the summer. Swap in grilled corn niblets for a touch of sweetness in late summer. Top with pomegranate seeds and fresh herbs like epazote in the winter.

Success Stories

Guests never believe how simple this is to make at home. One friend told me it rivaled what she had in Oaxaca city. My nephew has requested this every birthday since his first taste.

Freezer Meal Conversion

Queso fundido is best freshly baked but you can assemble everything ahead in a skillet and freeze it sealed tightly. Thaw in the refrigerator and bake directly from cold until melted and bubbly. The texture may be slightly looser but the flavors are bold as ever.

Dive into this queso fundido while it is bubbly and hot for maximum stretch. Let everyone scoop and enjoy—this is the ultimate party dip.

Recipe Q&A

→ What type of cheese works best?

A blend of mozzarella, Monterey Jack, Oaxaca, or panela melts beautifully and delivers creamy texture.

→ Can I use different meats besides pork chorizo?

Yes, try beef or vegetarian chorizo or ground sausage to suit your taste or dietary needs.

→ How do I prevent the cheese from becoming greasy?

Drain excess chorizo fat before layering with cheese for a smoother, less oily finish.

→ Are store-bought toppings suitable?

Absolutely—store-bought pico de gallo and pre-grated cheeses save time, but fresh options add extra flavor.

→ What sides pair well?

Tortilla chips and warm tortillas are perfect for dipping, but sliced veggies or bread also work well.

→ Can leftovers be reheated?

Yes, gently reheat in the oven or microwave until the cheese is melted and bubbly again.