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Flavorful Smoked Queso Fundido with Chorizo

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A smoky, spicy, and creamy queso fundido featuring Mexican-style chorizo and roasted Hatch chiles, perfect for parties and gatherings.

Ingredients

Scale
  • 8 ounces Mexican-style chorizo, casing removed
  • 2 cups (about 8 ounces) shredded Oaxaca cheese (or mozzarella for a milder taste)
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 3 medium-sized roasted Hatch chiles, peeled, seeded, and chopped
  • 2 cloves garlic, minced
  • ½ cup finely chopped white onion
  • 1 tablespoon olive oil
  • A handful fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • Optional: Warm corn tortillas or tortilla chips for serving

Instructions

  1. Roast the Hatch chiles: Preheat grill or broiler to high. Place chiles on grill grates or foil-lined baking sheet. Roast about 10 minutes, turning occasionally, until skins are blackened and blistered. Transfer to bowl, cover with plastic wrap for 10 minutes to steam. Peel skins, remove stems and seeds, chop into bite-sized pieces. (Tip: Wear gloves to avoid skin irritation.)
  2. Cook the chorizo: Heat olive oil in cast iron skillet over medium heat. Add chopped onion and sauté 2-3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Crumble in chorizo and cook 6-8 minutes until browned and cooked through. Drain excess fat if necessary.
  3. Combine cheese and chiles: Reduce heat to low. Sprinkle shredded Oaxaca and Monterey Jack cheeses evenly over chorizo mixture. Scatter roasted Hatch chiles on top. Let cheese melt slowly about 5 minutes until gooey and bubbling. Cover loosely with foil if skillet is dry to help cheese melt.
  4. Add final touches: Remove from heat. Squeeze fresh lime juice over top and sprinkle with chopped cilantro. Season with salt and pepper to taste.
  5. Serve immediately: Transfer skillet to table with warm tortillas or chips on the side. Scoop and enjoy.

Notes

Use freshly shredded cheese for creamier melt and less grainy texture. Roast Hatch chiles fresh for best smoky flavor. Keep cheese melting on low heat to avoid separation or burning. Well-seasoned cast iron skillet prevents sticking. Leftovers can be refrigerated up to 3 days and reheated gently.

Nutrition

Keywords: queso fundido, smoked queso, chorizo recipe, Hatch chiles, party appetizer, Mexican cheese dip, smoky cheese dip

Find it online: https://piperplate.com/flavorful-smoked-queso-fundido-with-chorizo-recipe-easy-and-perfect-for-parties/