Queso Fundido with Green Chorizo and Rajas: The Ultimate Cheesy Mexican Dip
A sizzling blend of herbs and melted cheese creates bold flavor bursts in each bite.
Queso Fundido with Green Chorizo and Rajas
Queso fundido—Spanish for “melted cheese”—is a classic Mexican dish that goes far beyond a simple cheese dip. Here, we take this beloved appetizer into superstar territory by layering smoky roasted chiles, homemade green chorizo, and a blend of rich, melty cheeses. Served bubbling hot and scooped onto warm tortillas or chips, it’s a dish built for sharing and celebration.
Why Queso Fundido Stands Out
- Multi-textured and highly flavorful: Each bite combines the richness of cheese with the punch of seasoned chorizo and sweet roasted poblano peppers.
- Versatile and customizable: Can be made vegetarian, varied with different cheeses, or served with a wide array of dippers.
- A showstopper for gatherings: Its vibrant color, sizzling heat, and complex flavor profiles make it perfect for parties, game days, and family meals.
What is Queso Fundido?
Queso fundido is much more than just another cheese dip—it’s a hearty, oven-baked dish where cheese is melted in a skillet and topped or layered with flavorful meats and vegetables. Unlike Tex-Mex queso dips thickened with roux or evaporated milk, classic Mexican queso fundido prizes pure melted cheese and savory mix-ins like chorizo or roast chile strips (known as “rajas”) for authentic flavor and texture.
Core Elements:
- Melted cheese—traditionally Oaxaca, Chihuahua, or Asadero.
- Chorizo—here, the green variant made with fresh herbs and aromatics.
- Rajas—roasted poblano strips adding sweet heat and smokiness.
- Simple garnishes and dippers—tortillas, chips, salsas, or fresh pico de gallo.
Green Chorizo: A Twist on Tradition
Unlike the familiar red chorizo colored with paprika and chilies, green chorizo gets its hue and flavor from a vibrant blend of fresh cilantro, parsley, serrano chilies, and other aromatics. Developed and popularized in Mexico City and the surrounding region, green chorizo offers:
- Herbaceous depth: A bright, grassy flavor that balances the richness of the cheese.
- Fresh heat: Serrano or jalapeño chilies for a mild to moderate kick.
- Easy customization: Adjust herbs and chilies for heat and flavor to taste.
Making Homemade Green Chorizo
Green chorizo can be made from scratch in the food processor, or you can substitute store-bought Mexican chorizo for convenience. To make it at home:
- Combine fresh pork (or beef) with cilantro, parsley, garlic, onion, and serrano chilies.
- Pulse until well blended, then season with salt, pepper, and a hint of cumin or coriander.
- Cook loose in a skillet until browned and fragrant.
Choosing the Right Cheese
The heart of queso fundido lies in the cheese selection. The goal is luscious, gooey meltability without stringiness or graininess. Ideal varieties include:
- Oaxaca: Mild and stringy, perfect for pull-apart texture.
- Chihuahua: Rich and buttery, a top melter.
- Monterey Jack: Common in the US, melts well and brings gentle flavor.
- Mozzarella: Good stand-in for Oaxaca, with satisfying stretch.
- Manchego or Asadero: Optional for nuttiness or added depth.
Using freshly shredded cheese is key; pre-shredded cheese often contains anti-caking agents that hamper smooth melting.
How to Make Queso Fundido with Green Chorizo and Rajas
Ingredients
- Roasted poblano peppers (rajas), peeled and sliced
- Green chorizo—homemade or store-bought, cooked loose
- Oaxaca or Chihuahua cheese, freshly shredded
- White onion, finely diced
- Serrano or jalapeño chilies, finely chopped (for the chorizo)
- Fresh cilantro and parsley (for the chorizo)
- Tortillas or sturdy chips, for serving
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Step-by-Step Preparation
- Roast the poblanos: Char over an open flame or under a broiler until blackened, then peel and slice into strips.
- Make the green chorizo: In a food processor, blend pork, herbs, chilies, and aromatics, then cook in a skillet until done.
- Assemble layers:
- Spread a layer of rajas on the bottom of a small cast iron skillet or baking dish.
- Top with cooked green chorizo.
- Cover with an even layer of cheese.
- Bake: Place in a 400°F oven for 5-10 minutes, until cheese is fully melted and bubbling.
If desired, broil briefly for a golden brown top. - Serve immediately: Scoop onto warm tortillas or chips—garnish with fresh cilantro, salsa, or other toppings as desired.
Tips for Perfect Queso Fundido
- Serve hot: Queso fundido should be eaten straight from the oven; it quickly sets as it cools.
- Use oven-safe cookware: Cast iron or heavy ceramic dishes hold heat and keep the cheese gooey longer.
- Layer for maximum flavor: Alternate cheese, meat, and chiles for textural contrast and balanced taste.
- Keep dippers warm: Warm tortillas or fresh chips enhance the experience.
Customizing Your Queso Fundido
While green chorizo and rajas are stars of this recipe, queso fundido is endlessly adaptable. Here are some ways to make it your own:
- Vegetarian option: Skip the chorizo or substitute with mushrooms, black beans, or extra roasted chiles.
- Mix up the cheeses: Experiment with blends for flavor—from Monterey Jack and mozzarella to Manchego or cheddar.
- Add vegetables: Sweet corn, sautéed onions, or tomatoes can deepen the dish.
- Level of heat: Adjust quantity and type of chilies to taste—use poblanos for mild, serranos for extra punch.
Serving Suggestions & Accompaniments
Queso fundido shines brightest as a communal appetizer or party snack. Pair it with:
- Warm flour or corn tortillas
- Sturdy tortilla chips
- Fresh salsas or pico de gallo
- Guacamole or sliced avocado
- Pickled jalapeños
Presentation Tips
- Serve directly in the hot skillet for dramatic tableside appeal.
- Top with reserved chorizo, fresh herbs, or minced raw onions for color and crunch.
Storage and Reheating Notes
Queso fundido is best enjoyed immediately, but leftovers can be saved. Here’s how:
- Cool and cover: Store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Place in an oven-safe dish and bake at 350°F until melted and hot—about 5-10 minutes.
- Make ahead: Assemble up to 1 hour before serving, then bake just prior to serving for best texture.
Nutritional Insights
| Calories (per serving) | Approx. 350–450 |
|---|---|
| Protein | High, due to cheese and chorizo |
| Fat | Rich in saturated fat |
| Gluten-Free | Yes, with corn tortillas or chips |
How to Make Green Chorizo from Scratch
- Ingredients: Pork shoulder, fresh cilantro and parsley, serrano chilies, garlic, onion, ground cumin, coriander, salt.
- Process: Finely mince herbs and aromatics, combine with ground pork and seasonings, pulse in a food processor for even distribution.
- Cook: Sauté in a hot pan until fully cooked, breaking up any clumps for even browning.
Roasting Poblanos for Rajas
Authentic rajas require charred, peeled poblano peppers:
- Roast whole peppers over open flame or under broiler until skins blacken.
- Place in a bag to steam for several minutes; skins then rub off easily.
- Slice peeled peppers into thin strips—these form the rajas.
Sourcing Ingredients: Cheese and Chorizo
Many Mexican cheese varieties are now available at Latino markets or specialty grocers. If you can’t find authentic Oaxaca or Chihuahua cheese, Monterey Jack and mozzarella make reliable substitutes. Fresh chorizo (green or red) can be bought at Mexican butcher shops; or use homemade for ultimate customization.
Frequently Asked Questions (FAQs)
Q: Can I prepare queso fundido ahead of time?
A: Yes; assemble up to 1 hour in advance, then bake just before serving for best results.
Q: Which cheeses are best for melting?
A: Oaxaca, Chihuahua, and Monterey Jack are top choices for their excellent meltability and mild flavor.
Q: What is the difference between queso fundido and queso dip?
A: Queso fundido uses pure cheese melted with chorizo or chiles, while queso dip typically includes a roux or processed cheese for smoothness.
Q: Is green chorizo very spicy?
A: Green chorizo has a mild to medium heat level; adjust serrano or jalapeño quantity for desired heat.
Q: Can I make this dish vegetarian?
A: Yes; omit chorizo or replace with mushrooms and extra rajas for a satisfying meat-free version.
Expert Tips for Success
- Always shred cheese fresh for optimal melt.
- Roast and peel chiles thoroughly for maximum flavor and smooth texture.
- Layer ingredients strategically for balanced bites—vegetables, then meat, then cheese.
- Serve immediately in hot cookware for the best gooey experience.
- Pair with salsas or pickled vegetables to cut through the richness.
Queso Fundido with Green Chorizo and Rajas: Recipe Card
| Prep time | 30 minutes |
|---|---|
| Cook time | 15 minutes |
| Total time | 45 minutes |
| Serves | 6 |
- Ingredients:
- 4 poblano chiles, roasted, peeled, and sliced
- 1 lb green chorizo, cooked loose
- 12 oz Oaxaca or Chihuahua cheese, shredded
- 1/2 onion, diced
- 2 serrano or jalapeño chilies, minced
- 1 bunch cilantro, chopped
- Tortillas or chips, to serve
- Instructions:
- Roast poblanos and prepare rajas.
- Make green chorizo and cook until browned.
- Layer in skillet: rajas, chorizo, cheese.
- Bake at 400°F until cheese is fully melted and bubbling.
- Broil for 2–3 min for golden brown finish if desired.
- Serve immediately with warm tortillas or chips.
Queso fundido with green chorizo and rajas brings together bold flavors, lush textures, and an irresistible communal spirit—try it once, and it will become a staple for gatherings, fiestas, and comfort food moments alike.
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