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+ servings
casserole dish of queso dip with tomatoes and chorizo

Homemade Queso Fundido Recipe

This incredibly delicious queso fundido recipe is jam-packed with chorizo and homemade pico de gallo for the perfect appetizer snack.
Course Appetizer
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings 10
Calories 202kcal


  • 4 seeded and medium diced tomatoes
  • 2 seeded and small diced serrano peppers
  • ½ peeled and small diced yellow onion
  • juice of 1 lime
  • 2 tablespoons roughly chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 pound loose chorizo sausage
  • ½ pound shredded chihuahua cheese
  • ½ pound shredded Oaxaca cheese
  • sliced green onions
  • sea salt and pepper to taste


  • Preheat the oven to 350°.
  • In a medium-size bowl mix together the tomatoes, peppers, onions, cilantro, lime juice, salt, and pepper until combined and set aside.
  • Next, add the olive oil to a medium-size frying pan over medium-high heat and cook the sausage until it’s cooked throughout.
  • To assemble, Layer on as followed into a souffle or small casserole dish: cooked chorizo, salsa, and cheese. Repeat 1 more time reserving a little bit of the cooked sausage and salsa.
  • Bake in the oven at 350° for 15 minutes or until the cheese is completely melted and browned around the outside edges.
  • Serve with assorted dippers and top off with the remaining chorizo and salsa.


Chef Notes:
  • Make-Ahead: This should be eaten as soon as it comes out of the oven, but you can make it up to 1 hour ahead of time and just keep it warm in the oven at low temperatures.
  • How to Store: Keep covered in the refrigerator for up to 3 days.
  • How to Reheat: Place in the oven uncovered at 350° for 5-10 minutes or just until melted.


Calories: 202kcal | Carbohydrates: 3g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 28mg | Sodium: 327mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 601IU | Vitamin C: 8mg | Calcium: 188mg | Iron: 1mg