My Favorite Queso Fundido paired with Gran Centenario Añejo Tequila


My Favorite Queso Fundido paired with Gran Centenario Añejo Tequila

Jaw-dropping. As soon as you set it on a table it will fly off. Guaranteed. Especially if I am around!

Queso fundido is the epitome of an antojo. What we Mexicans call a food craving that can be eaten anytime of day as a quick snack, or a full meal if eaten in a big enough amount. Antojo literally translates to craving, and I don’t know a single Mexican that doesn’t drool over the thought of a queso fundido.

Queso fundido is not a cheese dip. Queso fundido is not a cheese sauce. Queso fundido is the real deal. It is real cheese. Tons of it. You throw a combination of deliciously flavorful melty cheeses onto a baking dish or a traditional earthenware cazuela. Then place it on a heat source — it can be on a burner, in the oven, under the broiler — until the cheese not only melts, but becomes super bubbly on top and starts making a crust all around the edges.

Wait. Then come the toppings. The most typical and popular toppings in restaurants in Mexico City, where I grew up, are poblano rajas, chorizo and mushrooms. They are separate offerings, so you choose if you want your queso with chorizo or with rajas or mushrooms. Different restaurants have their variations, for example, it can be rajas with caramelized onions, different kinds of chorizo, cultivated or wild mushrooms cooked with epazote or dried chiles, to name some.

When I make queso at home, I like to make a combo of my favorite toppings. No one can stop me and no one should stop you! My take combines caramelized onions and poblano chiles, throws in a bit of seeded and diced tomato for an added juicy bite and tons of crisp chunks of flavorful chorizo.

Most people I know like their queso fundido on flour tortillas. But it is you and your guests’ choice if they want corn tortillas, too. If you have some some salsas and guacamole, place them on the table for optional add ons.

Whichever way, have your Gran Centenario Añejo Tequila out to chase your queso fundido tacos and to wash down that queso fundido. I like to serve it neat or on the rocks as it has such a smooth taste.

Once everything is on the table, all bets are off. Run for it, if you want a chance to make a queso fundido taco before it disappears.

Poblano Rajas Chorizo Queso Fundido

Poblano Rajas and Chorizo Queso Fundido

Queso Fundido
4 servings
Pati Jinich
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: Antojo, Chorizo, Queso Fundido
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
The popular Mexican antojo, or craving, Queso Fundido topped with chorizo, onion, poblano rajas, and tomato. 


  • 1 tablespoon vegetable oil, plus more to grease the baking dish
  • 1/3 pound Mexican chorizo, casings removed, coarsely chopped
  • 1 tablespoon unsalted butter
  • 1/4 white onion, halved and thinly sliced (about 1 cup)
  • 1 poblano chile, roasted, sweated, peeled, cut into strips
  • 1 ripe Roma tomato, cored, seeded, cut into small dice
  • 1/4 teaspoon kosher or sea salt, or to taste
  • 1 pound (or 4 cups) combination of shredded Mexican-style melty cheeses, such as Asadero, quesadilla and Oaxaca (can sub with mozzarella, Muenster and Monterey Jack)
  • 8 to 10 flour or corn tortillas
  • 1 ripe avocado, sliced
  • Serve with salsa of your choice, optional
  • Pair with Gran Centenario Añejo Tequila, neat or on the rocks

To Prepare

  • Heat the oil in a medium skillet over medium-high heat. Once hot, add the chorizo, cook for 4 to 5 minutes, breaking it into smaller pieces with a couple of spatulas or wooden spoons until crisp and brown. Remove from the heat and scrape into a bowl.
  • Set a rack on upper third tier of the oven and preheat to 450 degrees Fahrenheit.
  • Return the skillet to medium heat, add the butter and once it melts, add the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 6 to 7 minutes, until they have wilted and begun to brown around the edges. Add the poblano pepper strips, tomato, and salt, and cook for another 3 to 4 minutes. Remove from the heat and transfer to a bowl.
  • Place shredded cheese in a gently oiled shallow baking dish that can comfortably hold it. Bake for 12 to 15 minutes, or until completely melted. Remove from the oven. Top with the crispy chorizo and poblano rajas mixture. Place back in the oven and bake for another 7 to 8 minutes, until cheese is oozing and browned along the edges and part of the top.
  • Meanwhile, preheat a comal or large skillet over medium-low heat. Heat the tortillas, making sure they are not on top of each other, until completely warmed, puffed and slightly browned. Place in a tortilla warmer or wrap in a clean cloth or kitchen towel.
  • Remove the queso from the oven and place on the table along with the warm tortillas, ripe avocado slices, and salsa of choice, if desired. Let everyone assemble their tacos!

147 comments on “My Favorite Queso Fundido paired with Gran Centenario Añejo Tequila

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  1. Happy Holidays Pati ! I love your TV series…and cannot wait to make this dish. I just ordered a Mexican clay cooking pot and your cook book. I am so looking forward to making many of your recipes for my family.
    Feliz ano Nuevo Pati!!!!!

  2. Pati, I took Latin and German in school so I had to ask a friend who studied in Mexico for help. Here goes- El muerto al pozo y el vivo al gozo!

  3. Pati, we did it again! you and I. Usually, when it comes to mealtime, I can’t get two words out of my Chava. It drives really drives me sometimes you know? It’s not like i’m giving him bologna and cheese or anything burnt. I put thought into it. I would really appreciate some kind of feedback from him. I guess that’s just his way. Bless his heart he always eats everything, good or bad?! But not today. You were right it flew off the table. He loved it! that makes me happy. So to you a big thank you. I loved it too. I am not just saying that because you are my absolute favorite.

  4. Pati, I am a liver of Mexico, it’s cuisine and your show! I also am the proud owner of both of your books! Including or excluding the seeds of the chiles is a perpetual mystery to me. This recipe gives me no direction regarding this issue. I’m taking them out as a default. Thank you for all you do to teach us gringos about Mexican food!

    1. Hi Jay, thanks for reaching out. As a rule of thumb, every time I cook poblanos, I seed them and this is the case. So glad you liked this Queso Fundido 😉

  5. Dear Pati:-
    Wonderful recipe , if a good chorizo is not available in their area ,
    is easy to make. All it takes is buy pork already cut in small pieces , soaked the meat in vinegar over night add the spices and voila a good chorizo is ready to eat. ( spices garlic , salt pepper , oregano ,cominos and a pinch of nutmeg. ) the queso fundido was delicious we happen to have a tequila presidencial smooth and delicious with this delicacy.
    Mary in Corpus Christi .
    ( We are lucky to have Moody’s meat market that have a very delicious chorizo)

  6. Pati, come visit us in New Mexico. It’s chili (yes we spell it with an “i”) roasting time and the air is full of the wonderful fragrance. Plus it’s easier to work with prepared chili. I love to peel, chop and freeze a big bushel bag or more of roasted chili instead of roasting them in the oven. Ristra’s are hanging from the farm stands too. So pretty with red chili. I bet you would love it!

  7. Made this last night! Wow, the flavors are incredible!!! Will definitely be making this again and again.
    Thank you for sharing this amazing recipe.

  8. Thank you so much for this recipe! I first had this in Cancun restaurant about 30 years ago. Many variations could be ordered. Have never seen it since like this. Now I can make my own! I like using Chihuahua cheese.

  9. Thank you so much for posting this great recipe! How did you know that today is my birthday, and I love, love, love all things cheese!!!!

  10. Dear Pati,
    I love that you put the cheeses that so many of us are familiar with in your recipes simply because we are not used to purchasing Mexican products. Not only was I excited to read the recipe, seeing the substitution cheeses, it gave me the idea what the finished product would taste like!!! Now I know I can make this for many tailgating parties with friends and family. Thank You for sharing your recipes!!
    Always a fan,

  11. Pati,

    My family loves Mexican food and I love having your ‘real deal’ recipes to fix for us. So much variety! I cannot wait to try this recipe. As I was reading your post and the Recipe I thought of what a great dish this would be for Christmas eve. My granddaughters are 16, 14 and 10 – and sharing this around the table as a celebration sounds so fun. Thanks again.

  12. You are my favorite! I love your shows; the food, the locations, and the people you introduce. Fun to watch and always whets my appetite. This recipe is on my list and can’t wait to try it. Thank you!

  13. Patti, This looks so good i think i will try this on my family next holiday. For years I have been the homemaker (cook, tamale maker, spanish rice taught to me by my hispanic father in law who was a chef in the AF in ARIZONA and taught me how to be a good wife and cook. He made the best stuff but my favorite was his tamales and his recipe he left with me. Your recipes looks so good I can’t wait for the next holiday to try the QUESO FUNDIDO. For the first time i’m going to try making pinto beans in my crock pot. I tried years ago when first married but they were tasteless and boring any advice. I live in UTAH with my husband of 40yrs, two children both grown and my three grandchildren. I have congestive heart failure with COPD and have two heart attacks with stent placement. I sleep alot but when i am able to be up and about i like to cook. My house is a mess but my husband keeps telling me take small steps. Keep doing what your good at, luv KG

  14. Thank you, Pati! You make hangin’ at home bearable for amateur cooks. I learned to roast Hatch green chili’s this summer and will add my chili suace to this. The recipe is really pretty low carb until you get to the tortilas/chips. But as Linda says, low(er) carb alternatives are available, and we’ll try them. Can’t wait!.

  15. Hi Pati I love queso fundido and when I make it you know I top it with queso Romano which gives even a better flavor😋😋😋yummy delicious.
    Gracias por compartir tu receta.
    Saludos desde California y re mando un abrazo fuerte a la distancia y Felices Patrias.
    Philomena Ojeda

  16. This is perfect to make for Día de la Independencia tomorrow. Here in Jalisco, all parades and celebrations have been cancelled. Chiles en nogada and queso fundido will be our fiesta!

  17. my wife and I used to drive to Tiajuana on Saturday nights back in the early ’80’s to discover all the really amazing restaurants of the day. This dish started almost every meal and it brings back those great times. I will be showing my daughter how to make this dish soon!
    love your show and recipes

  18. I tried this recipe today for lunch. I used Olive Oil spray instead of vegetable oil spray for baking dish. Also I didn’t have a poblano so i seeded a jalapeno and sliced it into Rajas. Also I chopped a green onion, and some Cilantro. After I baked my dish I spoon on the chopped tomatoe and fresh green onins, cilantro and Cotija Cheese on top.
    Served with an over easy Egg on top and some Air fried Carb Balance tortillas chips. Alot of flavor in this delicious Queso Fundido and low carb. Well if you can resist eating all of it. Enjoy

  19. Hi Pati, love your site & your show. Watching your show is like going to a dear friend’s home, where you make me the most delicious meals. Perfect COVID “getaway!” We’ve Tivo’d as many as we can get and visit you often.

    Trader Joe’s has a “Soyrizo” sausage that is spicy and yummy; should work great in this cheesy dish. Have you ever considered a show where you make every dish twice? Carne version + veggie (or vegan) version for the growing number of meatless eaters? You could even have your boys do a taste test at the end (tough judges.) Fieldroast and other companies now make excellent veg. sausages.

    Also, I would like to introduce you to the Delicata squash. I do not care for squash, but I LOVE me a good roasted Delicata! Try one seeded, oiled, and roasted (just like a potato.) They can be loaded or not, and you eat them, tender skin and all.

    Thanks so much for making our world a little happier!

    1. Thanks so much Thom for this message, for the great suggestion for a show and for the Delicata introduction!

  20. This looks amazing. I want you to know how much enjoyment we’ve had during quarantine watching your shows and making your recipes. Thank you so much!

  21. How do we find what pans you use. I have googled everything and can’t find any links. Or links for the Le Creuset you use 🙂 new fan and want to try it all.

  22. This is a killer recipe ,,however a good chorizo is hard to find even here in Texas ,fortunately I spoke to a Mexican woman ,she took me to the best ever chorizo ,at HEB , Jimenez , not to oily ,delicious , ya gotta try it , and I also got there in store flour corn combo tortillas ,they are really good , the rest in in this recipe , 10 stars YA gotta make this what a starter , YUMMMMMM

  23. OMG…We can’t wait every week for Pati’s Kitchen to come on! This past week we made this recipe, with two small twists: we made them into burritoes instead of tacos, and we smothered them with home-made salsa verde! They were we made them again the next night! THANK YOU!

  24. Patty todo lo que cocinas es delicioso pero esos perritos calientes se ven de ensueño como quisiera ser tu invitada o al menos comer esa comida tan deliciosa Dios te siga bendiciendo a proposito tus niños son muy lindos

  25. This is delicious, and we gobbled it down! When will you write another cookbook, Pati? Please include this recipe in it.

  26. Me encanta su programa de tv, sólo le falta que pongan música mexicana, no es justo que usen música cubana o flamenca, siendo tan rica y variada la música mexicana , incluso en cada región del país. Por ejemplo, la musica veracruzana, el mariachi, la marimba, etc. Saludos.

  27. My family loves this most delicious dish! This dish is so good, we can’t stop eating it.
    It’s so easy to prepare and it doesn’t take long to get a delicious meal on the table on a busy weeknight.
    It has become a hands down family favourite!

  28. Hi Pati,

    Made my first corn tortillas based on your blog with the press you recommended to me and made your potato, chorizo and onion tacos last night and they were great. Going to try the poblanos and chorizo fundido tonight.

  29. Hi Pati; this recipe looks delicious and I cannot wait to try. I am hoping to find a recipe for taquitos de papa.. so simple I am sure but I’ve never tried making them. Whe I was younger we would visit my grandma in Chihuahua and next to her lil home was a stand that sold them.. So yummy and the sLsitas they served with them were the best..

  30. Hola pati, your recipes are as beautiful as you. I am Mexican Chef in India and your recipes help me alot thank you Pati.

  31. Happy New Year Pati! I made your Queso fundido with rajas for our appetizer tonight. Delicioso! Thank you for being such a wonderful teacher.

  32. muchas gracias Patti , yo me llamo Perla y vivo en Texas ……en unos d tus programas vi q hiciste huevos ahogados
    me podrias mandar la receta d nuevo ,muero por hacerla la misma manera q tu ;)…muchas gracias

  33. Estimada Pati.. es usted una inspiración. Gracias por sus recetas y su personalidad… usted me ha inspirado a cocinar la comida de mi tierra, aun estando tan lejos.. felices fiestas!

  34. Hola Pati, I plan on making this queso fundido for my family this Christmas. I love to watch you cook! You put so much love into it.❤️ Happy Holidays to you and your family.
    Thank you for the yummy recipe.

  35. Absolutely. A food craving that can be eaten anytime of day. And the añejo sorta rounds it out, nicely. Great recipe for this time of year. Made it. Loved it. Will make it again. Thanks very much

  36. Hi Pati, Mexican recipes are too long and too many ingredients.
    Also, I’m not too familiar with the ingredients. I love Mexican food!
    I guess I need to try to make it.
    Anyway to simplify it?

  37. I was so inspired by your facebook live of this recipe yesterday that I made it for my family tonight. So delicious! You weren’t kidding, the crispy edges of the cheese are worth fighting over!

  38. I don’t eat pork, so am wondering if the other toppings will be adequate for flavor, or should I add something to compensate for the lack of spicy meat? I was thinking that I might sauté’ more mushrooms, peppers and onions, spicing them up a bit. Should I add something to the cheeses before baking?

  39. Pati I love you!! I moved to The Yucatan 2 years ago and the food here is so bland compared to Mexico City so I always use your recipes to jazz things up! Thanks Pati, Happy Hannukah!!

  40. YUM! Hola Pati! I also love your show and hope to see you in the Pacific Northwest one day. Your food is fresh, delicious and never too complicated. I’ll be making this recipe this weekend. ❤️

  41. I will try it this Christmas with my family. Looks delicious and not hard to make. Thank you Pati for this wonderful recipe.

    Merry Christmas to you and your family!!!

    Ps I watch on Facebook today preparing this deliciousness 🤗

  42. I watched on FB live today. I would have spread the toppings over the entire baked cheese. That way, everyone would have some of everything! ❤ U


  43. We just had delicious quedo fundido con chorizo last week on vacation in Mexico! We loved it, and i had no idea how to prepare it….until now! Thank you, Pati ♡

  44. Love your show Pati! I’m from Zacatecas live in Cali since I was 10. I 💘 our Mexican food and always wanted to learn more recepies from different parts of our beautiful Mexico. Thanks to you now I’m able to do that. God bless you

  45. Ahhh! This is a favorite of the Wife’s when shopping in Mexicantown (SW Detroit)…(a surprise is in the making this weekend.)
    Thanks Pati, and your Team, for such enticing AND doable recipes.

    Keep up the pace in the New Year!!!

  46. If you decide to visit phoenix, arizona you have to visit the new
    Enchilida and soup restaurant by the name Gadzooka. Assorted meats like bison, pork, carne asada
    Your choice of so many toppings!
    Five stars – fantastic enchiladas cooked in cazuelas while in an open pizza-like oven!! I’m making myself drool!!!😀

  47. OMG Pati.
    I could barely get through reading this recipe. My mouth is watering. I have homemade Chorizo in the freezer. I will be making this very very soon.
    If you EVER visit the Pacific Northwest I want to know!

  48. Thank you, Pati! This Fundido recipe is perfect for a different New Years dish. We may have to make it a time or to before the holiday to “check it out”!