Make this indulgent, authentic Mexican melted cheese dip in a cast iron skillet for the perfect cheese pull appetizer for your gathering.
Author:Carla Davis
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:6 servings 1x
Category:Appetizer
Method:Skillet Cooking
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
8 ounces Mexican chorizo, casing removed
1 small white onion, finely chopped
1 poblano pepper, seeded and finely chopped
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1 pound Oaxaca cheese, shredded, or Monterey Jack cheese
1/4 cup heavy cream (optional, for creamier texture)
Warm corn tortillas, for serving
Instructions
Heat the olive oil in a 10-inch cast iron skillet over medium heat.
Add the chorizo to the skillet. Cook, breaking it up with a spoon, until it is browned and cooked through, about 6 to 8 minutes. Drain off most of the excess grease, leaving about 1 tablespoon in the skillet.
Add the chopped onion and poblano pepper to the skillet with the chorizo. Cook until the vegetables soften, about 5 minutes.
Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
Reduce the heat to low. Sprinkle half of the shredded cheese evenly over the chorizo mixture. Let it melt for 2 minutes without stirring.
Pour the heavy cream over the cheese, if using.
Sprinkle the remaining cheese over the top. Cover the skillet and cook on low heat for 3 to 5 minutes, or until the cheese is completely melted and gooey.
Remove from heat. Serve the queso fundido immediately directly from the cast iron skillet with warm corn tortillas for dipping.
Notes
For the best cheese pull photography, serve this dish immediately while it is very hot.
If you do not have Oaxaca cheese, Monterey Jack or Asadero cheese work well as substitutes for this mexican melted cheese dip.
You can substitute the chorizo with roasted, diced green chiles for a vegetarian version.