IE 11 is not supported. For an optimal experience visit our site on another browser.

Queso Fundido con Chorizo

Cook Time:
20 mins
Prep Time:
10 mins
2 cups

Chef notes

Growing up in Houston, Texas, I remember eating Tex-Mex during my childhood every day. I didn't start out in my career thinking I would focus on Tex-Mex, but the nostalgia of this cuisine kept drawing me in, especially with its comforting dishes like queso fundido. Back then, a dish like this was thrown together very quickly, and over time I've learned how to maximize every ingredient here, really bring something special together.

Swap option: You can try this with seasoned pork instead of chorizo; and mozzarella instead of Oaxaca and Monterey Jack.


  • 6 ounces Mexican (fresh) chorizo, crumbled
  • 8 ounces Chihuahua cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces Oaxaca cheese, shredded
  • 1 teaspoon dried Mexican oregano
  • 6-inch flour or corn tortillas, store-bought or homemade, for serving



Place a rack 6 to 8 inches from the heat source and preheat the oven to broil.


In a medium sauté pan set over medium heat, cook the chorizo, stirring until lightly browned and cooked through, 5 to 6 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate to drain.


In a medium bowl, combine the chorizo, all the cheeses and the oregano, and toss to combine. Transfer the mixture to a shallow ovenproof baking dish.


Broil until the cheese is bubbling and golden brown on top, 4 to 5 minutes.


Serve immediately, dolloping a spoonful or two onto the center of a warm tortilla and rolling it up like a taco.