Queso Fundido con Chorizo

Queso Fundido con Chorizo

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!



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)

Serve with:

  • Fresh tortillas or tortilla chips
  • Roasted salsa
  • Lime wedges
  • Cilantro
  • 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.
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Yum- that looks delicious, I am going to make for my family tonight


This recipe is such a hit at dinner parties… it’s foolproof! The molcajete is so much more than I hoped for, and beats my normal pestle and mortar all day.


I can’t wait to try making this, having a molcajete to serve it in will be perfect!!!


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