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.
Ingredients
- 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!
Queso Fundido….what a great dish for cold Canadian evenings! Thank you !
Absolutely, enjoy!
I expect my husband will love this. Hockey Stanley Cup chair side food!
Si!!! Perfect Elena 😉
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)
Thanks for the recipe Mary!
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!
I would love to visit New Mexico Karen. Hope to come over once these crazy times allow us to travel again 😉
Made this last night! Wow, the flavors are incredible!!! Will definitely be making this again and again.
Thank you for sharing this amazing recipe.
So glad you enjoyed it Helena, yay!
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.
Queso Fundido is great because you can top it with whatever you like Karen, so glad you liked my recipe, enjoy!
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!!!!
Happy Birthday Paula, hope it was an amazing day 😉
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,
Judy
Thanks to you Judy for following and trying my recipes!
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.
Thanks to you Betty, hope you and the girls will enjoy this Queso!
Can’t wait to try this recipe. I love this site, and have enjoyed watching all the episodes while in quarantine.
Gracias Kristen 😉
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!
Thanks to you Rosemary, you made my day 😉
Hi Pati
Could we use smoked brisket instead of Mexican chorizo?
Of course Charlene, go for it. Enjoy 😉
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
Hey Kathy, love to read that you enjoy cooking, but listen to your husband and take care of yourself OK? Hugs to you!
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!.
Great to hear about your chili sauce Charles, enjoy!
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
Mil gracias por la sugerencia Philomena, un abrazo de regreso para ti!
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!
Viva Mexico Kathleen! Hope you had a wonderful celebration at home 😉
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
Thanks for sharing your memories with me Hugh, hope your daughter like the Queso Fundido as much as you do 😉
Recipe looks amazing Do u find beef chorizo taste better or pork which one did u used
I normally use traditional pork chorizo Blanca, but you can use the one you like best. Enjoy!
I have to make this!!
Si! You are going to love it Caroline 😉
hola Pati !! sabrosa tú reseta de queso fundido lo voy a hacer gracias.
Disfrutalo Maria, un abrazo!
Hi
Hi there!
holy cow, this sounds irresistible!
🙂 It is Steve!
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
Love this Linda! Thanks for the feedback on making my recipe low carb 😉
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!
Thanks so much Thom for this message, for the great suggestion for a show and for the Delicata introduction!
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!
Thanks to you Sharon, hope you and your loved ones are staying strong and healthy 🙂
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.
Oh I’ve used all sorts of pans…from Le Creuset to ones I’ve had for years and years from my travels and family.
you can also use a spicy breakfast sausage—-and Monteray jack cheese
👍
you can also use a spicy breakfast sausage!
Go for it!
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
Thank you, Joseph!
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 incredible..so we made them again the next night! THANK YOU!
Sounds like great twists, Thom!
I substituted a “Field Roast” Mexican Chipotle sausage to make our meal vegetarian. It was wonderful. We absolutely loved it!
That’s awesome, Kathy!
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
Uy mil gracias!
This is delicious, and we gobbled it down! When will you write another cookbook, Pati? Please include this recipe in it.
I’m working on a new one now, Meg!
This was delicious! Simple, quick, and different for a weeknight dinner – the whole family enjoyed it. Thanks!
I hope you have lots more yum family dinners, Angela!
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.
Gracias por ver mi programa, Daniel! Y gracias por la sugerencia.
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!
A family favorite…awesome!
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.
Awesome! Have fun making the fundido, Kevin.
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..
Oh why don’t you give these a try, Lena: https://patijinich.com/recipe/potato-scallion-chorizo-crispy-tacos/ I hope they bring back great memories for you.
Hola pati, your recipes are as beautiful as you. I am Mexican Chef in India and your recipes help me alot thank you Pati.
Thank you Harish!
Happy New Year Pati! I made your Queso fundido with rajas for our appetizer tonight. Delicioso! Thank you for being such a wonderful teacher.
Aww thank you Cathy! I hope you have a 2019 full of many more fun kitchen adventures.
We also bought the Centenario Tequila. Smooth!👌🏾😊
👍
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
Por supuesto, Perla! Aquí están las recetas: https://patijinich.com/es/recipe/huevos-en-salsa-martajada/ https://patijinich.com/es/recipe/huevos-rabo-de-mestiza/
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!
Uy mil gracias, Alejandra 💕
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.
Thank you so much 💙 I hope you have a very Merry Christmas, Rosa!
❤️
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
So glad to hear you enjoyed the añejo with it, Jim.
This sounds wonderful. I will definitely try this over the holidays.
Awesome! Have a yum holiday, Eleanor.
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?
Thanks
Yes give it a go, John! You’ll have lots of fun in the kitchen and something yum to eat at the end 😉
Ola. O my. Delicious. Thank you. Gracias
Gracias, Norma!
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!
Oh the crispy edges…mmmmmmm. So glad the whole family loved it, Leana.
Looks good. I will have to make this. Thanks for sharing.
Thank you Arlene! Have fun making the fundido.
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?
That’s a great way to make it vegetarian, Marilee!
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!!
So happy to hear you enjoy the recipes, Paula! Happy Hanukkah to you and have a Happy New Year!
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. ❤️
Oh I hope to come to the Northwest soon, Laura. Enjoy the queso fundido!
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 🤗
Have a yum Christmas and have the happiest of New Years, Carmen!
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
Jane
Thank you for the suggestion, Jane 😄
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 ♡
Oh good timing. Enjoy making it at home, Kim!
I do not know how to connect to this facebook video. Help!
Oh I’m sorry you had trouble, Patricia. You can click on the video and you’ll see it.
I absolutely love your show and recipes. Thank you for sharing
Thank YOU Sally.
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
Oh thank you so much Delta! 💕
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!!!
Thank YOU Robin. Have a wonderful 2019!
Love your show Pati. You are such a wonderful person. A breath of fresh air on tv. You give me inspiration.
Aww gracias, Janet!
This sounds delicious and I can’t wait to fix this for my family!
Hope the whole family loves it, Terry.
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!!!😀
Thank you for the tip, Yolanda. Sounds yum!
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!
Oh homemade chorizo…yum! Enjoy, Lucia…and I’ll try to make it to the NW soon.
Loved Pati’s tv show as I watched every show.
Thanks and looking forward to emails etc.
Thank you for tuning in, Peggy!
I think maybe of having Guacamole in place of plain avocado slices.
Go for it, Jerry!
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”!
Hahaha yes….it’s always necessary to test it out a few times 😉