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casserole dish of queso dip with tomatoes and chorizo
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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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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