Ingredients
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5 ounces uncooked chorizo sausage
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1 cup chopped white onion
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1 small fresh serrano chile pepper, finely chopped (remove seeds for milder flavor)
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1 tablespoon vegetable oil (optional)
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1/4 teaspoon kosher salt
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3 cups shredded Chihuahua or Monterey Jack cheese
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Assorted toppers such as: pico de gallo, avocado, cilantro, and/or sliced radishes
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16 soft corn or flour tortillas, warmed
Directions
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
![All ingredients to make queso fundido dip]()
Dotdash Meredith Food Studios
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Brown chorizo in an 8-inch cast-iron skillet, over medium, 5 to 7 minutes.
![Chorizo browned in a small skillet]()
Dotdash Meredith Food Studios
Recipe Tip
If you don’t have an 8-inch cast iron skillet, use a small oven-going, broiler-safe skillet. Alternatively, the chorizo, onion, and pepper elements can be prepared on the stovetop and then transferred to a small (1 to 1 1/2 -quart) casserole dish. Add cheese and bake as directed, omitting the broil step.
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Using a slotted spoon, transfer to a paper-towel lined plate to drain. In the same skillet, add oil if needed and cook onion and chile pepper until softened, 5 to 8 minutes. Season with salt.
![chorizo removed and onions cooked in sausage grease.]()
Dotdash Meredith Food Studios
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Stir in all but 2 tablespoons of the chorizo and sprinkle with Chihuahua cheese.
![all but 2 tablespoons of the chorizo and Chihuahua cheese added to skillet]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until cheese melts and bubbles, 8 to 10 minutes. If desired, broil 4 to 5 inches from the heat for 1 to 2 minutes or until top is beginning to blister.
![Chorizo, onion and cheese mixture baked until bubbly and golden-brown.]()
Dotdash Meredith Food Studios
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Top with reserved chorizo and desired toppers. Serve with warm tortillas.
![Queso fundido topped with remaining chorizo and served with warm tortillas.]()
Dotdash Meredith Food Studios
Chihuahua Cheese
Chihuahua cheese is a Mexican cheese known for how well it melts. It is a mild-flavored white cheese and originates from the Mexican state of Chihuahua. It can also be found labeled at queso menonita in Northern Mexico as it was first produced by Mennonite communities. It is now popular all over Mexico and the United States and often found in the cheese section of large supermarkets. Monterey Jack cheese works as an alternative cheese for the recipe if you can not find Chihuahua cheese.
Nutrition Facts (per serving)
| 586 | Calories |
| 28g | Fat |
| 59g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 586 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 13g | 65% |
| Cholesterol 56mg | 19% |
| Sodium 1028mg | 45% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 4g | 14% |
| Total Sugars 2g | |
| Protein 25g | 49% |
| Vitamin C 3mg | 3% |
| Calcium 391mg | 30% |
| Iron 4mg | 22% |
| Potassium 307mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
