Take a trip to cheese town with this awesome Queso Fundido con Chorizo! This spicy, savory combination is everything you love about cheese dips!
Do you know what makes food better? Booze! Seriously.
It’s not just some novelty item you add to say “I’m cooking with booze!” It’s a legit flavor profile that is crazy good in so many dishes – like Queso Fundido con Chorizo.
One bite and you’ll know why this recipe is a definite keeper.
Flashback to my Le Cordon Bleu trip in Vegas. Remember the Salted Butter Rum Caramels?! That’s the same trip where I discovered this dip.
The chef was super cute and she kept calling fun-dee-dee-oh. But the dip was tasty and smelled amazing – name silliness aside. I’ve been wanting to remake it ever since my first bite, and today it the day friends!
This chorzio dip queso fundido is one of my favorite dip recipes and I just know it will become your favorite too!
What is queso fundido con chorizo?
Queso fundido con chorizo translates to “melted cheese with chorizo.” Basically it’s a skillet cheese dip with spicy Mexican pork sausage. The dip is served while still bubbling hot and spooned onto tortilla or chips for serving.
What is fundido cheese?
One of the big things about queso fundido is that you prepare and serve it in a skillet. As opposed to a crock pot or in the microwave like you can with regular queso.
Queso fundido is the Mexican cousin of Tex-Mex queso dip. Queso fundido usually has grilled pepper folded and has more flavor than your basic queso.
Ingredients for queso fundido with chorizo
- Ground chorizo or chorizo sausages
- Yellow onion
- Larger-style beer
- Queso fresco
- Shredded mozzarella cheese
Soooo simple you guys!! Getting good quality chorizo and good beer are essential for this recipe.
I like using a Mexican lager, like Negra Modelo, for this recipe. It’s clean, delicious, and pairs perfectly with all the other flavors.
If you want to add more of a kick to your dip, you can cook some chopped jalapeno with the onion and garlic. I find the chorizo adds just the right amount of spice for my tastes though.
How to make queso fundido con chorizo
- Start by placing a cast-iron skillet on your stovetop over medium-high heat. Add the chorizo to the skillet.
- Cook the chorizo until it’s cooked through and crispy. You want to break up the meat as it cooks (just like if you were making ground beef). Once it’s done cooking, transfer the chorizo to a bowl and leave any rendered fat in the skillet.
- Next, add the onion and garlic to the same skillet and cook for about 5 minutes. The onions will be soft and the garlic will be fragrant when they’re ready. Just be sure to stir often so the garlic doesn’t burn.
- While the onions cook, turn your oven broiler to HIGH and let it preheat.
- Once the onions are ready, pour the beer into the skillet and stir everything together. Reduce the heat to medium and continue to cook the onions until all of the beer has evaporated. It should take 5 to 10 minutes. All the flavor of the beer will stay and the alcohol will cook out of the dip.
- After that, add the queso fresco, mozzarella, and chorizo to the skillet. Place the skillet under the broiler and cook for 2 to 3 minutes. It’s ready when the cheese is bubbling and slightly browned on top.
- Carefully take the skillet out of the oven and serve the queso fundido immediately. I like to sprinkle a little parsley, cilantro, or green onion on top for color and serve this dip with tortilla chips.
This dip is also great for tailgating or backyard cookouts. You can 100% make this queso fundido con chorizo recipe on the grill just as easily as using a stove.
Place the cast iron skillet on a hot grill. Prepare the dip as directed. Since you can’t really reduce the heat on a charcoal grill, move the skillet to an area of indirect heat to cook down the beer. Once the chorizo and cheese are in the skillet, cover the grill and let it all melt.
You won’t have the golden, crispy cheese top to the dip the broiler creates, but it’s just as delicious!
How do you eat queso fundido?
We eat this queso fundido right out of the skillet – as you should. If needed you can transfer it to a serving bowl. We do this when the whole family is over and there are little ones running around. No one needs them reaching out and accidentally touching the skillet!
Tortilla chips are our go-to dipping choice, but spooning some queso fundido onto a piece of flour tortilla is just as good.
For everyone that loves cooking with booze, you’re in luck!
It’s #BeerMonth with NY Foodgasm and some of our other friends are joining with beer laden recipe you’ll love. Pilfer through the recipes below and get your boozy bite fix!
Try some of my other favorite Mexican recipes!
- Slow Cooker Pork Tinga
- Easy Seasoned Chicken Tacos
- The Best Margarita Recipe
- Cuervo & Tecate Slow Cooker Carnitas
- Bacon & Caramelized Onion Queso Fundido
- More Mexican food
Queso Fundido con Chorizo
- Heat a cast-iron skillet over medium-high heat. Cook the chorizo being sure to break it up as the meat cooks. It's done when the meat is cooked through and crispy, after about 10 minutes. Transfer the chorizo to a bowl, leaving the rendered fat in the skillet.
- Add the onions and garlic to the same skillet. (I had to add a tablespoon or two of vegetable oil if need to have enough fat in the skillet.) Cook until the onions have softened and are fragrant, about 5 minutes. Be sure to stir often so the garlic doesn't burn.
- Preheat your oven to broil on HIGH.
- Pour the beer into the skillet and stir to combine. Reduce the heat to medium and cook for another 5 to 10 minutes, or until the beer has evaporated.
- Add the cheeses and chorizo to the skillet and stir everything together.
- Place the skillet under the broiler for 2-3 minutes until the cheese is melted. It will be bubbling and slightly browned on top when it's done.
- Carefully remove your skillet from the oven and serve immediately with chips.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.