Queso Fundido
A skillet of molten Oaxaca cheese with browned chorizo and poblano, scooped warm into tortillas at the table.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 25 min.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Queso Fundido recipe takes 25 min and makes 6 servings. Queso fundido is melted cheese with a savory topping, served hot in the skillet it was baked in and eaten with warm tortillas rather than chips.
Helpful guides
Instructions
Heat the broiler to high with a rack about 6 inches below the element. Cook the chorizo in a 10-inch cast iron skillet over medium heat 6 to 8 minutes, breaking it into crumbles, until browned and no longer pink and a thermometer reads 160 degrees F. Move it to a bowl with a slotted spoon.
Pour off all but 1 tablespoon of the rendered fat, then cook the poblano and onion in the same skillet 4 to 5 minutes until softened and lightly charred at the edges. Add the garlic and stir 30 seconds, just until fragrant.
Wipe the skillet rim clean and spread half the cheese across the bottom. Scatter the chorizo, poblano, and onion over the cheese, then top with the remaining cheese. Drizzle the cream over the top so the cheese melts evenly rather than crusting.
Broil 3 to 5 minutes, watching closely, until the cheese is fully melted, bubbling, and browned in spots. Pull the pan as soon as the surface bubbles hard, because cheese that overheats releases fat and turns oily.
Scatter the cilantro over the top and serve immediately with warm tortillas and lime wedges. Set the skillet on a folded towel on the table and scoop while the cheese is still soft, since fundido firms within a few minutes off the heat.
Troubleshooting — fixes, not repeats
- If the cheese turns oily and stringy, the pan was too hot; melt it under the broiler and pull it the moment it bubbles.
- If the fundido seizes into a solid puck, the cheese was aged and dry; use Oaxaca, mozzarella, or a young Monterey Jack.
- If the topping tastes flat, the chorizo was lean and the pan had no fat left; keep a tablespoon of rendered fat.
- If the cheese sticks to the skillet, the pan was not seasoned or was scrubbed with soap; reseason with a light oil wipe.
Make it your way
- Spicier version: For a spicier skillet, add a minced serrano with the poblano and finish with pickled jalapenos.
- For a mushroom version, brown 8 ounces of sliced cremini in place of the chorizo and add a pinch of smoked paprika.
- For a lighter take, use half mozzarella and half crumbled queso fresco on top, added after broiling.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Queso fundido is best within 15 minutes of broiling and does not reheat cleanly, since melted cheese separates on a second pass.
FAQ
What cheese works if I cannot find Oaxaca?
Low-moisture mozzarella is the closest match for melt and stretch. Monterey Jack also works and melts a little softer, while aged cheddar will turn greasy under the broiler.
Can I make it in a regular skillet?
Yes, if it is oven safe. Otherwise brown the chorizo and vegetables in the skillet, transfer everything to a small baking dish, and broil there. The timing stays the same.
Why does my fundido harden so fast?
Cheese firms as it cools, and a thin skillet loses heat quickly. Serve in cast iron, keep the pan on a trivet at the table, and scoop within the first ten minutes.