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Authentic Queso Fundido with Chorizo in Cast Iron

Close-up of bubbling Queso fundido topped with chorizo and fresh cilantro in a rustic cast iron skillet.

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Make this indulgent, authentic Mexican melted cheese dip in a cast iron skillet for the perfect cheese pull appetizer for your gathering.

Ingredients

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  • 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

  1. Heat the olive oil in a 10-inch cast iron skillet over medium heat.
  2. 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.
  3. Add the chopped onion and poblano pepper to the skillet with the chorizo. Cook until the vegetables soften, about 5 minutes.
  4. Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
  5. Reduce the heat to low. Sprinkle half of the shredded cheese evenly over the chorizo mixture. Let it melt for 2 minutes without stirring.
  6. Pour the heavy cream over the cheese, if using.
  7. 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.
  8. 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.

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