Oooey, gooey, molten Oaxacan cheese, waiting to be scooped up with a fresh tortilla is the stuff that dreams are made of. Queso fundido, known as "Mexican fondue," is hard to beat - but luckily, it's SO easy to make! Melt Mexican cheese in your flavor-enhancing molcajete with a variety of mix-ins, and you've got a side dish that can easily outshine any main dish.
*Pro-tip: be sure not to overcook the cheese, or it will have a rubbery, chewy texture. When queso fundido is baked properly, it should be easy to get the perfect "stringy, melty, cheesy" photo op!
QUESO FUNDIDO CON CHORIZO
Ingredients for queso:
- 1 Tbsp vegetable oil
- 5 oz. Mexican Chorizo, casings removed
- 12 oz. Monterey or Oaxaca Cheese, grated (about 2 1/2 cups)
- Mushrooms, halved (optional add-in)
- Fresh tortillas or tortilla chips
- Roasted salsa
- Lime wedges
- Diced tomatoes
- Preheat oven to 350 degrees
- Heat oil in a skillet over medium heat. Add the chorizo, and cook for about 6-7 minutes. Stir frequently to cook evenly and avoid sticking.
- Once cooked, remove excess fat and place chorizo and halved mushrooms in the molcajete, setting aside 2 tbsp of chorizo for garnish.
- Cover chorizo and mushrooms with grated cheese and bake for 12-15 minutes, or until the cheese is melted, bubbling, and a carmelized crust starts to form.
- **DO NOT OVERCOOK, or cheese will become chewy and rubbery.
- Remove from oven and place on a heat-proof surface.
- Top with remaining chorizo. Garnish with lime wedges, diced tomatoes or cilantro, and serve piping hot straight from the molcajete with tortillas, chips, and salsa.