Queso Fundido con Chorizo (Melted Cheese with Chorizo)
Bubbling, stringy melted cheese over spicy crumbled chorizo, scooped up with warm corn tortillas and cooled with fresh pico.
Made with Fresh pico de gallo and Corn tortillas from masa harina and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £0.88 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan) and set a small ovenproof dish or skillet ready.
- 2
Heat the oil in a frying pan over a medium heat. Fry the onion and sliced poblano or green pepper for 5 minutes until soft. Add the homemade Mexican chorizo (see the base recipe) and cook for 6 to 8 minutes, breaking it up, until cooked through with no pink and the fat has run red.
7 min - 3
Spoon the chorizo mixture into the ovenproof dish, draining off most of the oil. Cover completely with the grated cheese.
- 4
Bake for 8 to 10 minutes, until the cheese is melted, bubbling and flecked with brown at the edges.
9 min - 5
While it bakes, warm the tortillas one at a time in a dry pan for 30 seconds on each side. Wrap in a clean tea towel to keep soft.
1 min - 6
Top the queso fundido with your ready made pico de gallo (see the base recipe). Serve immediately with the warm tortillas, for scooping or rolling into mini tacos.
Tips
- Use a cheese that melts and stretches. Cheddar goes oily and does not give the long strings.
- Drain off excess chorizo oil, or the cheese will float on a pool of grease.
- Serve it straight from the oven. It firms up within 10 minutes as it cools.
Storing and freezing
Best eaten straight away. Leftovers keep in the fridge for up to 2 days in a covered container. Reheat in a hot oven until bubbling and steaming hot all the way through.
Questions
What cheese is best for queso fundido?
Oaxaca or Chihuahua cheese is traditional, as both melt into long strings. In the UK, low-moisture mozzarella is the best widely available swap. Mix in a little mature cheddar for extra flavour.
Can I make it without chorizo?
Yes. Replace the chorizo with sliced roasted poblanos and mushrooms, known as queso fundido con rajas, for a vegetarian version. Use vegetarian cheese and check the label.
Is this gluten free?
Yes, provided your corn tortillas are pure masa harina and the chorizo is homemade or labelled gluten free. Shop bought chorizo sometimes contains rusk, so check the ingredients carefully.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
