This Hot, Cheesy Sausage Dip Will Steal the Show! (original) (raw)
If you’re looking for a smash hit appetizer that’s easy to make and feeds loads of people, try this recipe for unctuous Queso Fundido. This simple Mexican melted cheese and sausage dip can silence even the rowdiest table because everyone’s too busy stuffing their face to do much more than grunt in approval.
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What’s The Difference Between Queso and Queso Fundido?
Though the name of this traditional Mexican comfort food translates to “melted cheese,” don’t confuse it with its Tex-Mex cousin, Queso. In their simplest forms, Queso is just a bowl of melted yellow cheese, while Queso Fundido is white cheese melted over a second major component: chorizo. This recipe isn’t like the Queso dip you’ve had at your local Tex-Mex joint; it’s thicker, richer, and seriously delicious.
Here’s what you’ll need to make this homemade Queso Fundido recipe:
- Mexican Chorizo: You can use beef or pork Mexican chorizo, whichever you prefer. But if you’re not a fan of Mexican Chorizo, you can substitute it with any other sausage. You can even make this dish vegetarian by using soy-based chorizo.
- Queso Quesadilla: This recipe needs a white cheese that melts nicely (so you can dip your chips in it!). I use Queso Quesadilla, but some other great cheeses for this dish are Queso Asadero, Queso de Oaxaca, or Queso Chihuahua AKA Menonita. You can also use shredded Mexican cheese blend, Monterey Jack, or Mozzarella. Steer clear of Queso Fresco, Cotija, or Ranchero, which don’t melt well.
- Cooking Oil: For cooking the Mexican chorizo. Any neutral-tasting oil will work here.
How to Store Leftovers
Place any leftovers in an air-tight container. Make sure there is a little breathing room left in the container, and press a sheet of plastic on the surface of the dip before sealing it. This helps prevent a thick skin from forming. Refrigerate for up to three days. Freeze for up to three months.
How To Reheat Queso Fundido
If reheating from frozen, thaw the Queso Fundido overnight in the fridge. To reheat, place the Queso Fundido in a non-stick pan and set it over medium heat. Stir until the cheese warms and loosens. It might separate, with a pool of water forming at the top of the dip. That’s ok. Just keep stirring. If the consistency is too thick, you can thin it with a few tablespoons of heavy cream or whole milk.
Queso Fundido
Cost 8.19recipe/8.19 recipe / 8.19recipe/1.02 serving
If you're looking for a smash hit appetizer that's easy to make and feeds loads of people, you definitely need to try this simple recipe for unctuous Queso Fundido.
Step-by-step photos can be seen below the recipe card.
▢ 1 Tbsp cooking oil ($0.04)
▢ 1 lb. Mexican chorizo, beef or pork ($2.64)
▢ 20 oz. queso quesadilla, shredded ($5.51)
Preheat oven to 300°F. Remove the chorizo from its casing (if any) and grate the cheese on the largest holes of a box grater.
Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo for 7 to 8 minutes, until the fat renders and the sausage is bubbly.
Drain the fat from the skillet, reserving 3 tablespoons of chorizo for garnish. If it's very greasy, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo with the grated cheese.
Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly. Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately.
See how we calculate recipe costs here.
Serving: 1servingCalories: 441kcal (22%)Carbohydrates: 5g (2%)Protein: 23g (46%)Fat: 36g (55%)Sodium: 1038mg (45%)
The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.
How to Make Queso Fundido—Step by Step Photos
Preheat oven to 300°F. Remove the chorizo from its casing (if any) and grate the cheese on the largest holes of a box grater.
Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo for 7 to 8 minutes, until the fat renders and the sausage is bubbly. Chorizo tends to stick, so stir the pan frequently and don’t turn up the heat.
Drain the fat from the skillet and reserve about 3 tablespoons of chorizo for garnish. If the chorizo is very fatty, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo with the grated cheese.
Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly. Don’t overcook the cheese, as it will clump. Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately. If you wish, you can also garnish with sliced green onions, diced tomatoes, or chopped cilantro leaves.
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Monti CarloMonti Carlo is a Puerto Rican food TV personality, food writer, and special events chef. Catch our Senior Food Editor doing her best not to talk with her mouth full on Good Morning America, The Today Show, Netflix, Food Network, Cooking Channel, and PBS. Her first full-length cookbook, Spanglish, will be published in Spring '25 by Simon and Schuster's Simon Element.More About Monti