Queso fundido with chorizo – baked cheese with sausage and peppers Recipe
Queso fundido is a hot, stretchy cheese bake that in Mexico is served as a sharing appetizer at the table. Here the cheese is combined with sautéed chorizo and peppers, and you scoop it up with tortillas or nachos. It’s a bit like a Mexican version of fondue, only simpler and spicier.
Queso fundido with chorizo is the essence of Mexican party food – a hot, molten lava of cheese threaded with spicy sausage and sweet bell pepper. Unlike classic fondue it doesn’t require any special equipment or standing over a burner, yet the “wow” effect when you pull up long strings of cheese is exactly the same. It’s the kind of dish that turns an ordinary bowl of nachos into something guests will actually fight over at the table.
Chef's tips
Use a cheese that melts well (for example a mix of gouda and mozzarella) and grate it just before baking so it doesn’t dry out. Fry the chorizo until it releases its orange fat – that’s what gives the cheese its color and flavor, so don’t drain it off. Watch the last minutes in the oven carefully, especially when using the grill function: cheese goes from perfectly browned to burnt in literally a few dozen seconds.
How to serve
Serve queso fundido straight from the oven in an ovenproof dish set on a board in the middle of the table, together with bowls of tortillas, nachos and vegetable sticks. For a cozy movie night, add a bowl of pico de gallo and a simple yogurt–lime salsa to cut through the richness of the cheese. To drink, light beer, a margarita or simply lime and mint water work great, as the dish is filling and warming.
Ingredients
- cheese - 300 g
- chorizo - 150 g
- bell pepper - 0.5 piece
- onion - 0.5 piece
- chili pepper - 1 piece
- oil - 1 tablespoon
- wheat tortilla - 6 piece
- cilantro - 0.25 bunch
- salt - 0.25 teaspoon
Preparation
- Grate the cheese on a coarse grater. Cut the chorizo into small cubes or remove the casing and crumble it with your fingers.
- Dice the onion and bell pepper finely. Halve the jalapeño, remove the seeds (if you want a milder version) and chop finely.
- Heat the oil in a pan over medium heat. Add the chorizo and fry for 4–5 minutes, until it releases its fat and is lightly browned, stirring occasionally.
- Add the onion and bell pepper and fry for another 3–4 minutes, until the vegetables soften. Finally, add the jalapeño and fry for 1 more minute. Season with a pinch of salt, remembering that the cheese and chorizo are also salty.
- Preheat the oven to 200°C (top and bottom heat).
- Sprinkle half of the cheese over the bottom of a small ovenproof dish, spread the chorizo and vegetable mixture evenly on top, then sprinkle with the remaining cheese.
- Place the dish in the preheated oven for 8–10 minutes, until the cheese is completely melted and starts to bubble lightly around the edges. If you want a lightly browned top, turn on the grill function for the last 1–2 minutes, watching carefully so the cheese doesn’t burn.
- Meanwhile, cut the tortillas into triangles and heat them in a dry pan for 1–2 minutes, until warm and slightly crisp, or use ready-made nachos.
- Chop the cilantro. Sprinkle the finished queso fundido with cilantro and serve immediately, while the cheese is very hot and stretchy.
- Scoop up the cheesy mixture straight from the dish with tortilla triangles or nachos.
Storage
Leftover baked queso fundido can be cooled, covered and stored in the fridge for up to 2 days. Reheat gently in the oven or in a pan over low heat until the cheese melts again, and serve with fresh tortillas or nachos.
