Melted Cheese: Queso Fundido with Chorizo — a bubbling, savory hug for the senses
There’s a moment when a skillet comes out of the oven and the cheese is a glossy, molten pool, strings stretching as a chip pulls away — that sizzle, that scent of browned pork and dairy, that moment of communal anticipation. This melted cheese recipe combines nutty mozzarella and creamy Monterey Jack with spicy, smoky chorizo, brightened by halved cherry tomatoes and fresh cilantro. Close your eyes and you’ll sense warm, toasty tortilla chips, a whisper of char on the chorizo, the velvety mouthfeel of melted cheese, and a little brightness from the tomatoes that keeps each bite lively.
This dish is perfect for lively gatherings, late-night cravings, cozy game nights, or when you want something quick and celebratory. It’s simple enough for weeknight comfort but festive enough for holidays or potlucks—easy to scale, instant crowd-pleaser, and emotionally warming: everyone gravitates toward the skillet, plates pause, and conversations start.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 10 minutes (8–10 minutes baking or 2–4 minutes broiling)
- Total Time: 20 minutes
- Servings: 4 (as an appetizer/snack)
- Difficulty Level: Easy
Nutrition Highlights
The following nutrition estimates are per serving (recipe serves 4). Values were calculated using USDA FoodData Central averages for the ingredients listed; they are intended as reasonable estimates and rounded for clarity. If you need exact numbers for medical or dietary reasons, consult the USDA FoodData Central or your registered dietitian.
Per serving (approximate):
- Calories: 540 kcal
- Protein: 28 g
- Carbohydrates: 3 g
- Dietary Fiber: 0.5 g
- Total Fat: 46 g
- Saturated Fat: 20 g
- Cholesterol: 110 mg
- Sodium: 900–1,100 mg (high; cheeses and chorizo are salty)
- Sugars: 1.5 g
- Vitamin C, calcium, iron: small amounts present via tomatoes and cilantro, and significant calcium from cheese
Notes:
- This is a cheese- and pork-forward dish, so it is calorie- and fat-dense. For health context on saturated fat and sodium recommendations, consult resources such as the American Heart Association and USDA guidance. (Nutrition values above were estimated using USDA FoodData Central.)
Why You’ll Love It
- Irresistible taste and aroma: The combination of melted cheeses with sizzling chorizo releases a deeply savory, smoky aroma that hooks everyone the moment it hits the table.
- Social and nostalgic: Queso fundido-style dishes invite sharing — they’re naturally communal and perfect for passing around with chips or tortillas, often evoking memories of family gatherings and festive nights.
- Speed and ease: From stovetop to table in about 20 minutes. Minimal prep, maximum payoff.
- Versatile: Works as snack, appetizer, or part of a larger meal. Easily tailored for milder or bolder flavors.
Cooking Directions
Ingredients
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded Monterey Jack cheese
- ½ pound ground chorizo sausage
- ½ cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
Optional ingredients and substitutions:
- Optional: 1 small onion, finely chopped — sauté with chorizo for extra sweetness
- Optional: 1–2 tablespoons pickled jalapeños or fresh sliced jalapeños for heat
- Substitute for chorizo (for milder): use ground pork seasoned with 1 tsp smoked paprika + ½ tsp chili powder + ½ tsp garlic powder
- For lower-fat: use part-skim mozzarella and reduced-fat Monterey Jack (note: texture and melt may vary)
- To make it vegetarian: replace chorizo with seasoned crumbled tempeh or a plant-based chorizo alternative
Directions
- Preheat oven to 400°F (or set broiler to high).
- In a cast iron skillet over medium heat, cook the chorizo until browned and crispy, breaking it into small pieces with a spatula (about 5–7 minutes). If you added onion, sauté it with the chorizo until translucent.
- Remove skillet from heat and, if desired, drain a little excess fat—leave some for flavor (about 1 tablespoon).
- In a bowl, mix the shredded mozzarella and Monterey Jack evenly.
- Spread the cooked chorizo (and any juices you kept) in an even layer in the skillet. Sprinkle the mixed cheeses evenly over the chorizo to cover.
- Bake for 8–10 minutes or broil for 2–4 minutes until cheese is melted, bubbly, and lightly golden. Keep a close eye if broiling to prevent burning.
- Remove from oven. Top with halved cherry tomatoes and chopped cilantro.
- Serve hot with tortilla chips or warm tortillas immediately.
Practical tips:
- Avoid overmixing cheeses — stir just enough to combine; overworking shredded cheese can affect melt.
- If broiling, position the skillet 6–8 inches from the heat and watch constantly; cheese can go from perfect to charred quickly.
- To reheat, warm gently in a 325°F oven for 8–10 minutes or microwave in 30-second bursts until hot and melty.
Serving Suggestions
- Classic: Serve directly from the skillet with sturdy tortilla chips for scooping.
- Tacos: Spoon melted cheese and chorizo into warm corn or flour tortillas; add avocado and pickled onions.
- Breakfast twist: Top scrambled eggs or an omelet with a spoonful of the melted cheese mixture.
- For a milder taste, serve with buttered, toasted baguette slices instead of chips.
- Beverage pairings: Bright Mexican lager or a citrus-forward beer; for nonalcoholic options, hibiscus iced tea or sparkling lime water to cut richness.
- Presentation tip: Garnish with extra cilantro sprigs and a few jalapeño slices for color and contrast.
Storing Leftovers
- Room temperature: For food safety, do not leave the dish at room temperature longer than 2 hours.
- Refrigeration: Transfer cooled leftovers to an airtight container and refrigerate — consume within 3–4 days.
- Freezer: You can freeze the cooked chorizo portion separately for up to 2 months; melted cheese texture changes after freezing and thawing, so freezing the assembled dish is not recommended.
- Reheating: Reheat gently in a 325°F oven (8–10 minutes) or microwave in short bursts, stirring halfway for even heating.
Pro Tips & Tricks
- Best types of cheese: Use cheeses with good meltability. Whole-milk mozzarella melts smoothly and Monterey Jack brings buttery flavor and stretch. Avoid pre-shredded cheeses with anti-caking agents if possible—they can hinder melt.
- Texture balance: Aim for a mix of stringy and gooey textures by combining a higher-moisture (mozzarella) and a slightly drier, buttery cheese (Monterey Jack).
- Don’t drown the skillet: Too much liquid (from fresh tomatoes or un-drained chorizo) can separate the cheese. Add fresh tomatoes only after baking.
- Doneness cues: Look for glossy, bubbling cheese with light golden spots; bubbling throughout indicates thoroughly heated cheese and warmed chorizo.
- Controlling spiciness: Use milder chorizo or reduce amount if serving children or spice-sensitive guests. Add jalapeños or hot sauce at the table for those who want heat.
Creative Twists
- Vegan version: Use crumbled plant-based chorizo and a vegan shreddable cheese blend designed for melting (e.g., coconut oil/pea protein-based) and sprinkle with nutritional yeast for savory depth.
- Green chile & pork: Swap chorizo for roasted, diced green chiles and shredded roasted pork for a New Mexican twist.
- Mushroom & spinach fundido: Replace chorizo with a mix of cremini mushrooms sautéed with garlic and spinach for a vegetarian option with umami punch.
- Smoky-sweet: Mix in a tablespoon of chipotle in adobo (finely chopped) and top with charred pineapple chunks for a sweet-spicy contrast.
- Cheese-forward: Add a handful (¼ cup) of crumbled Cotija or a sprinkle of cotija after baking for salty contrast and texture.
Recipe Q&A
Q: Can I make this ahead?
A: You can cook the chorizo ahead and refrigerate for up to 3 days; assemble and bake just before serving for best texture.
Q: How do I reduce the sodium?
A: Choose low-sodium or reduced-sodium chorizo if available, and use low-sodium cheeses. Diluting with extra tomatoes or a dollop of plain Greek yogurt at the table can also reduce perceived saltiness.
Q: My cheese separated—what happened?
A: Overheating or using pre-shredded cheese with anti-caking agents can cause separation. Bake at moderate heat and use freshly shredded cheese for best melt.
Q: Can I scale the recipe up for a party?
A: Yes. For larger crowds, multiply ingredients and bake in an oven-safe dish or use multiple skillets; consider keeping extras warm in a low oven (200–225°F).
Q: Any ideas for healthier swaps?
A: Use part-skim mozzarella, reduce chorizo quantity or replace with lean ground turkey seasoned with smoked paprika, and serve with abundant fresh veggies or whole-grain tortilla chips.
Conclusion
If you love bubbling, shareable comfort food, this melted cheese and chorizo skillet delivers immediate flavor and plenty of joy at the table — fast, festive, and endlessly customizable. Try it for your next gathering and invite friends to tear off their own perfect chip- or tortilla-loaded morsels; it’s one of those dishes that creates small moments of delight and connection.
For a traditional take and inspiration on this style of dish, see a classic recipe for Mexican-style queso fundido with chorizo at Queso Fundido with Chorizo Recipe | Mexican Food Recipes, and for background on the dish’s cultural variations, read about queso flameado on Queso flameado – Wikipedia.
If you make it, share a photo and any personal twists — I’d love to hear how you served it and what additions made it your own.
Print
Melted Cheese: Queso Fundido with Chorizo
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A bubbling, savory cheese dish that combines nutty mozzarella and creamy Monterey Jack with spicy chorizo, brightened by cherry tomatoes and cilantro.
Ingredients
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded Monterey Jack cheese
- ½ pound ground chorizo sausage
- ½ cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat oven to 400°F (or set broiler to high).
- In a cast iron skillet over medium heat, cook the chorizo until browned (about 5–7 minutes).
- Remove skillet from heat and drain excess fat (if desired).
- Mix the shredded mozzarella and Monterey Jack cheese in a bowl.
- Spread the cooked chorizo in an even layer in the skillet and sprinkle the mixed cheeses on top.
- Bake for 8–10 minutes or broil for 2–4 minutes until cheese is melted and bubbly.
- Top with cherry tomatoes and cilantro before serving hot with tortilla chips or tortillas.
Notes
For a healthier option, use part-skim mozzarella and reduced-fat Monterey Jack cheese or substitute chorizo with seasoned ground turkey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1.5g
- Sodium: 1000mg
- Fat: 46g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 110mg
