Street FoodEasy

Queso Fundido (Melted Cheese with Chorizo)

Name: Queso Fundido (Melted Cheese with Chorizo)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 300 g Oaxaca cheese o mozzarella; 100 g Chihuahua cheese o Gouda; 150 g Mexican chorizo; 1 Poblano chilli; 0.5 White onion; 8 Flour tortillas; 10 ml Vegetable oil

25 min (10 prep + 15 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 29 Mar 2026

Bubbling melted cheese with chorizo, served with warm tortillas. An irresistible Mexican sharing starter.

About this recipe

Queso fundido is a dish of oven-melted cheese, typically combined with Mexican chorizo, poblano pepper strips or mushrooms. Served bubbling straight from the dish with flour tortillas.

History & Origin

Queso fundido is a dish born in northern Mexico, where the cattle and dairy tradition gave rise to a cheese culture different from the rest of the country. The regions of Chihuahua, Sonora and Nuevo Leon produce soft-paste cheeses ideal for melting. Chihuahua cheese, also known as Mennonite cheese because it was Mennonite settlers who introduced it in the 19th century, is the quintessential cheese for queso fundido. The addition of Mexican chorizo to queso fundido is perhaps the most popular combination. Mexican criollo chorizo, which unlike Spanish chorizo is sold raw and crumbles when cooked, contributes an orange-red fat and spiced flavour. Queso fundido is considered a snack or starter, served in clay dishes straight from the oven to the table, bubbling and golden. It is a social dish, designed for sharing, and essential in cantinas and family gatherings throughout Mexico.

Estimated cost

£6.80

Total cost

£1.70

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

22g

Protein

12g

Carbohydrates

28g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 200°C. Roast the poblano chilli directamente on the llama until it ampolle on all sides. Place in a bolsa plástica 10 minutes, peel, desvena and cut in chilli strips.
2
Remove the skin of the chorizo and crumble it in a frying pan hot. Cook over medium heat 5-7 minutes until it is well golden and crispy. Drain the exceso of fat.
3
Shred the Oaxaca cheese into strips and ralla the cheese Chihuahua. Mix ambos quesos.
💡 La mixture of quesos da mejor texture: the Oaxaca aporta elasticidad and the Chihuahua flavour.
4
En a cazuela of barro or frying pan apta for oven, place the quesos. Distribuye the chorizo and the chilli strips for encima.
5
Bake 10-12 minutes until the cheese it is completely fundido, burbujeante and slightly golden in the bordes.
6
Serve immediately in the misma cazuela, accompanied of flour warm tortillas for hacer tacos.