Queso Fundido Recipe - Lemon Blossoms (2022)

By: Chef Kathy

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Queso Fundido is one of those dips everyone looks forward to having at any Mexican restaurant. The good news is that the ooey-gooey, melty and cheesy party dip is very easy to make at home and it only takes about 10 minutes to be ready to serve.

If you are looking for great classic Mexican recipes to serve at your next fiesta, dinner party or game night check our favorite homemade tortilla chips, guacamole and Mexican salsa!

Queso Fundido Recipe - Lemon Blossoms (1)

Our Favorite Queso Fundido

I used to work for a chef named Bobby Flay many years ago. You may have heard of him or not (where is the lol emoji on this thing?). Besides being a nice boss, he also makes some of the best Tex-Mex / Southwest food I’ve ever had.

If you wonder why he usually always wins on competitions, let me tell you a secret, he actually prefers to lose but his recipes are so crazy good that he usually ends up winning.

This Queso recipe is my version of a cheese appetizer I had at Bobby Flay’s Mesa Grill restaurant. I was blown away by their rich and tasty queso dip and I was determined to make it at home. Although this is not your typical queso made with cheese and chorizo, I promise you, this recipe is amazing!

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What makes this cheese dip recipe different is the addition of crumbled goat cheese. You may think, goat cheese in queso? Trust me, the combination of warm melty Monterrey Jack cheese with the subtle hint of tangy goat cheese is amazing! Definitely a fun version of the always popular queso.

Queso Fundido Recipe - Lemon Blossoms (2)

What is Queso Fundido

Queso Fundido translates to “melted cheese” and it’s the quintessential Mexican restaurant dip and one of the first appetizers to disappear at any gathering. There is nothing quite like sinking a crispy tortilla chip in a pool of deliciously warm melted cheese. Most queso fundido recipes are made with cheeses such as Monterey Jack, Mozarella, Queso Oaxaca, Asadero or Panera.

This recipe is closely related to Queso Flambé or Queso Flambeado in which liquor is poured and burnt off table side.

Queso Fundido Ingredients

  • Butter: You can use salted or unsalted butter.
  • All-Purpose Flour: This is to make a roux that will thicken the dip a bit.
  • Milk: I use whole milk for creaminess and richness.
  • Monterey Jack Cheese: It melts better when is freshly shredded instead of pre-shredded.
  • Roasted Jalapeños: You can roast jalapeño chiles on an open fire or simple use canned chiles (I prefer mild but if you like spicy foods use hot chiles)
  • Goat Cheese: This is not one of the traditional cheeses used for this recipe but it works! It adds a bit of sophistication and elevates the humble party dip.
  • Salt and Pepper: I use sea salt or Kosher salt.
  • To serve: Chopped cilantro as garnish and tortilla chips for serving.
Queso Fundido Recipe - Lemon Blossoms (3)

How To Make Queso Fundido

  1. Make A Roux: For this queso recipe, I start by making a simple roux. A roux is the combination of flour and a fat (in this case butter). It serves as a thickening agent. Roux is the base of many sauces like the cheese sauce on mac and cheese.
  2. Add Milk: whisk in the milk and cook this mixture for a couple of minutes or until slightly thicken.
  3. Add Monterey Jack Cheese: Then, I mix in the Monterrey Jack Cheese and roasted jalapenos (or canned chilis). The cheese sauce will become creamy and you will have a hard time from dipping a piece of bread or tortilla chip in it! Self control is of the most importance here!!
  4. Add Goat Cheese: Next, fold in the goat cheese crumbles. You want to keep some of the crumbles intact for little pops of flavor. Do a quick stir to prevent the goat cheese from completely blending with the Monterrey Jack cheese.
  5. Bake: Next, bake or broil the dip in the oven until the top is golden brown. Garnish with chopped cilantro (or parsley) and serve.

How To Make Queso Fundido with Chorizo

  1. Heat a 9 or 10-inch cast iron skillet over medium-high heat. Add the Mexican chorizo and cook until crumbly and crispy. Remove about 1/4 cup of the chorizo to use as topping then, drain all but 1 tablespoon of the fat rendered. If you don’t have enough fat from the chorizo, add enough butter to have about a tablespoon of fat in the pan.
  2. Add flour to the skillet and cook for about a minute stirring constantly.
  3. Whisk in the milk and cook for about 3 minutes or until slightly thickened,
  4. Remove from the heat and immediately add the shredded Monterrey Jack cheese. Mix and season with salt and pepper. Add the chopped roasted jalapenos.
  5. Crumble the goat cheese on top and mix it gently. Don’t over mix. Top with the remaining chorizo.
  6. Bake or broil until the top is golden brown. Garnish with chopped cilantro (or parsley) and serve.
Queso Fundido Recipe - Lemon Blossoms (4)

What Is Queso Fundado Made Of?

Authentic queso fundido is usually made by melting Queso Asadero or Oaxaca however, these two options are not always easy to find outside of Mexico. Commonly, Monterey Jack cheese is used and some recipes suggest using a combination of this cheese with Mozzarella, Queso Panera or Queso Chihuahua.

Other Variations

Cooked crumbled Mexican chorizo is also a common addition to this dip. I wanted to keep this queso vegetarian but if you’d like, you can easily add chorizo to this recipe. You can find more details below.

Other common ingredients added to the cheese are chopped sautéed onions and poblano chiles. As for the toppings, chopped tomatoes, cilantro and pico de gallo are the most common.

What Is the Best Cheese To Use For Queso Fundido?

In my opinion, outside of Mexico I really like the flavor of Monterrey Jack cheese to make this recipe. However, picking one cheese over the other is like picking a favorite child. An impossible task!

Storage and Reheating

Queso Fundido is best eaten fresh but it will keep stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave in small intervals until heated through. You can also warm it up covered, in a pre-heated 325º F oven until heated through.

Queso Fundido Recipe Tips

  • Use whole milk for this cheese dip recipe. Whole milk makes this party dip richer and creamier than low fat milk. However, if low fat milk is all you have, go ahead and use it. Just remember the result won’t be as decadent and rich.
  • Use a log of goat cheese and crumble it yourself. Sometimes already crumbled goat cheese is a bit dry (great for a salad but not so much for a warm dip.)
  • When mixing the melted Monterey Jack cheese queso with the goat cheese, do not over mix. A quick stir is all you need!
  • If you use the broiler, keep an eye on the dip as it broils. It gets golden brown pretty fast!
  • This recipe uses chopped roasted mild canned jalapenos. If you would like this queso spicy, add hot jalapenos.
  • Use a skillet that is oven safe!

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5 from 1 vote

Queso Fundido Recipe - Lemon Blossoms (5)

Queso Fundido

Kathy McDaniel

This Queso Fundido Dip is made with only a few ingredients and ready in 10 minutes! This gooey, melty and delicious queso dip is one of the easiest party dips ever!

Prep: 5 minutes

Video: Lemon Curd

Cook: 5 minutes

Total Time 10 minutes

Servings 4 servings


  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 12 ounces Monterey Jack cheese,shredded
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 – 2 tablespoons chopped roasted jalapenos or canned chiles
  • 4 ounces goat cheese
  • Chopped cilantro for garnish
  • Tortilla Chips to serve


  • Preheat the oven to 400 degrees Fahrenheit OR preheat the broiler

  • In a 9 or 10 inch cast iron skillet over medium heat melt the butter. Whisk in the flour and cook for about one minute. Whisk in the milk and cook for about 3 minutes or until slightly thickened.

  • Remove from the heat and immediately add the shredded Monterrey Jack cheese. Mix and season with salt and pepper. Add the chopped roasted jalapenos. Crumble the goat cheese on top and mix it gently. Don’t over mix.

If Baking:

  • Place the pan in the preheated 400 degrees oven and bake for about 12-15 minutes or until the top starts to get golden brown

If Broiling:

  • Put the pan under the broiler and broil until the top is golden brown. Watch it! It won’t take long!!

  • Remove from the oven and garnish with chopped cilantro. Serve hot with tortilla chips for dipping.

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Chef’s Tips

  • If you don’t have a cast iron skillet, use an oven-safe skillet or a sauce pan. You can always pour the queso into a baking dish before baking/broiling.

Queso Fundido with Chorizo

You will need 8 ounces of Mexican chorizo. Skip the butter and use the chorizo drippings. If you don’t have enough drippings then add enough butter to have about 1 tablespoon total.

  • Heat a 9 or 10-inch cast iron skillet over medium-high heat. Add the Mexican chorizo and cook until crumbly and crispy. Remove about 1/4 cup of the chorizo to use as topping then, drain all but 1 tablespoon of the fat rendered.
  • Add flour to the skillet and cook for about a minute stirring constantly.
  • Whisk in the milk and cook for about 3 minutes or until slightly thickened,
  • Remove from the heat and immediately add the shredded Monterrey Jack cheese. Mix and season with salt and pepper. Add the chopped roasted jalapenos.
  • Crumble the goat cheese on top and mix it gently. Don’t over mix. Top with the remaining chorizo.
  • Bake or broil until the top is golden brown. Garnish with chopped cilantro (or parsley) and serve.


Calories: 462kcal (23%)Carbohydrates: 5g (2%)Protein: 28g (56%)Fat: 36g (55%)Saturated Fat: 23g (144%)Cholesterol: 102mg (34%)Sodium: 732mg (32%)Potassium: 149mg (4%)Sugar: 3g (3%)Vitamin A: 1170IU (23%)Vitamin C: 4.1mg (5%)Calcium: 743mg (74%)Iron: 1.2mg (7%)

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.


Cuisine:American, Tex Mex


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What is queso fundido made of?

This dish is also referred to as queso flameado (the flambéed version made with liquor) and is served as an appetizer in many restaurants throughout Mexico. Queso fundido typically consists of melted cheese and chorizo; a smoky, spicy, ground pork sausage.

What is queso fundido vs queso?

The Instagram-friendly Tex-Mex creation has some peppery roots in its native land. Queso fundido, which translates to molten or melted cheese, is the more flavorful Mexican cousin of queso, usually served with grilled peppers folded in.

What is the difference between queso fundido and queso Flameado?

Queso flameado (Spanish for "flamed cheese"; also queso fundido, "melted cheese" or choriqueso) is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish; it is popular at cookouts and in restaurants as an appetizer.

What's queso fundido in English?

Queso fundido, translated as “molten cheese,” is an amazing combination of hot, melted cheese, spicy chorizo, diced tomatoes, chilies, garlic, onions and warm spices, plus a generous splash of beer. It far surpasses the typical party-ready processed cheese dips served with chips.

Why is it called queso fundido?

Maybe it's better to think of chile con queso as the young Tex-Mex analogue of the older dish. Both are great, but queso fundido (that's Spanish for “melted” or “molten” cheese) is enjoying increasing popularity across the state.

How do you melt cheese for queso fundido?

Queso fundido is best eaten fresh. You can store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium-low heat until cheese is melted and warmed through.

Who invented queso fundido?

According to Nick Rogers, who has researched the history of cheese dip, the dish was invented by Blackie Donnely, the original owner of Mexico Chiquito restaurants.

What is the best Mexican cheese for melting?

Queso asadero is Mexican cheese that's great for melting. It is soft, white and creamy with a mild taste, and is often used to make pizzas, quesadillas and queso fundido.

Is queso just melted cheese?

Queso is a Mexican-inspired appetizer or side dish of thick and creamy melted cheese. Not to be confused with queso fundido, which is a dish of solely melted hot cheese (perfect for some cheese pull Instas). But it doesn't just stop there, it never does.

How do you reheat queso fundido?

To reheat Queso Fundido, you can microwave induvial servings with a splash of milk and then stir or warm the skillet over medium heat and stir until melted and bubbly, adding a little extra milk to creamily. Leftover Queso Fundido is also fabulous thinned out and mixed into rice or pasta with some sour cream – drool!

How long does Oaxaca cheese last?

This cheese does not need to age, it's made to be eaten fresh. If you'd like to store it, simply place it into a covered container in the fridge where it will last for 1-1.5 weeks.

How do you make Mexican flaming cheese?

  1. Brown the ground beef and drain.
  2. Add remaining ingredients and cook until cheese is melted.
  3. Pour into a casserole dish and bake at 400 degrees (uncovered) for 15 minutes.
  4. Serve with flour tortillas.

How do you pronounce fundido?


What is the difference between fondue and queso?

Queso Fondue is basically a fancy name for queso dip. It's a little thicker than the queso served in my neighborhood Mexican restaurant. If you like a thicker dip, this Queso Fondue will be right up your alley.

How do you melt Oaxaca cheese?

  1. Add water to bottom pan of double boiler and bring to a boil. ...
  2. Pull the cheese apart into small strings, which will make it it easier for the cheese to melt uniformly.
  3. Add the cheese to the top pan of the double boiler. ...
  4. Remove the cheese from the pan once it becomes soft and stringy.

Is queso a Texas thing?

Served alongside warm tortilla chips, chile con queso is the unofficial dish of Texas. Most frequently referred to as just “queso,” at its simplest, it's just a mixture of cheese and chile peppers. But especially in Texas, queso is so much more than the sum of its parts.

What is queso with meat called?

Chile con queso (also spelled chili con queso) is a part of Tex-Mex and Southwestern cuisine, originating in the northern Mexican state of Chihuahua as a version of Queso chihuahua and Queso flameado.

Is queso originally from Mexico?

While queso is speculated to have originated in Mexico sometime in the 19th century (if not before), the first known recipe for queso dates back to 1896.

Can I eat queso fundido while pregnant?

While pregnant, you should not eat soft cheeses, such as queso fresco, unless they are made with pasteurized milk, to lower the risk of getting infection from Listeria or other foodborne germs. temperature for a long enough time to kill harmful bacteria, like Listeria, contained in milk.

What cheese is Mexican blend?

A combination of mild, buttery, slightly tangy Monterey Jack, cheddar, and creamy, smooth, easy-melting asadero and queso quesadilla cheeses.

What type of cheese is queso de freir?

Queso de freír or queso blanco is a salty Dominican cheese with a very high melting point that is almost always served fried.

Why is queso called queso?

Translated to English, queso means cheese. There are many kinds of Mexican cheeses and most are widely available. The popular cheese dip, chile con queso, is melted cheese with chile peppers. Some where along the way, it became a 'thing' to simply call it queso.

Why is Arkansas known for cheese dip?

Arkansas Tourism

Rogers discovered the original landmark Mexico Chiquito restaurant, though it was named Little Mexico at the time, opened in Hot Springs in 1935 and introduced cheese dip. This predates Rotel by at least 10 years.

What animal does queso come from?

Regional varieties

In Mexican cuisine queso blanco is traditionally made from cow's milk, whereas queso fresco (Spanish pronunciation: [ˈkeso ˈfɾesko]) may be made from a combination of cow's and goat's milk. Some versions of these cheeses, such as Oaxaca cheese, melt well when heated, but most only soften.

What is the White shredded cheese used in Mexican restaurants?

Cotija cheese is one of the most used varieties in Mexico. You'll find it in several different recipes such as enchiladas, tacos, beans, salads, and soups. It's a white crumbly variety with a similar flavor and texture to feta.

What kind of cheese do most Mexican restaurants use?

Two of the most common Mexican cheeses you probably heard are cotija and queso fresco. These two popular Mexican kinds of cheese have distinctive characters that they add to various Mexican dishes. Queso fresco and cotija cheese are the most common and are often compared to each other for multiple reasons.

What white cheese do Mexican restaurants use?

Queso Blanco

Translated to “white cheese,” this option is yet another crumbly cheese for Mexican food. It's softer than Cotija, making it a more subtle option for refried beans, salads, and enchiladas. Queso Blanco is unique in that it melts well without melting completely.

Why is my queso grainy?

Dairy sauces are prone to becoming grainy or gritty, and it's due to curdling. Dairy products like cheese sauce are made from fat and milk. The proteins contained in the mixture have a tendency to try to separate. Too much heat, not enough fat, or too much acid are usually the main reasons graininess occurs.

Do Mexican people eat queso?

While melted cheese is served as a popular appetizer in Mexico, it's called queso fundido, and is typically made of white cheeses such as Oaxaca, Chihuahua, or Manchego (good luck finding those here), and is topped with chorizo or rajas (roasted chile poblano).

How do I make Mexican white cheese dip?

  1. Place cheese, milk, and butter in a medium saucepan over low heat. Stir until cheese is melted.
  2. Add green chilies, cumin, garlic powder, onion powder, and cayenne pepper; stir until smooth. Thin with more milk if sauce is too thick.
  3. Cook until heated through, about 2 minutes. Serve warm.

Can you refrigerate and reheat queso?

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Are you supposed to warm up queso?

Queso dips are typically served hot; queso once heated and cooled becomes hard and difficult to dip tortilla chips into. Other food options for dipping into the melted queso include strips of red bell peppers, garlic bread toast and apple slices.

Can you reheat cheese dip more than once?

Do not reheat cheesy pasta sauce leftovers more than once. The more times cheese pasts sauce is cooled and reheated, the higher the risk of poisoning and altering the consistency and taste.

Should I shred Oaxaca cheese?

How to Use Oaxaca Cheese. Oaxaca cheese has a creamy and mild flavor, and it melts easily, making it an ideal stuffing for quesadillas, enchiladas, and poblano peppers. It can also be shredded and used as a garnish on top of soups, tostadas, tacos, and beans.

Is queso fresco and Oaxaca the same?

Oaxaca cheese is quite different from queso fresco or cotija cheese. Oaxaca is a mild cheese with a stringy texture like mozzarella, and it melts easily. Cotija cheese is more like aged parmesan, with a sharp tangy flavor and a granular texture that won't melt.

What's another name for Oaxaca cheese?

It comes from the state of the same name, Oaxaca, in southern Mexico, where it was first produced. Sometimes it's referred to as Mexican mozzarella, quesillo (“rope cheese”), Queso Oaxaca, or Oaxacan-Style String Cheese.

What is el queso fundido con chorizo?

Queso Fundido is usually made with Asadero, Mennonite, Manchego or Chihuahua cheeses. These cheeses are hard to find outside of Mexico, and some good substitutes are Mozzarella, Monterrey Jack, Muenster or Oaxaca. This last one can be found now in Latin grocery stores.

How do you make queso fresco with vinegar?

Steps to Make It

In a large pot, combine the milk, whipping cream, buttermilk, and salt. Stir over medium heat until the temperature reaches 190 F (or nearly a boil). Remove from heat. Stir in the vinegar, 1 tablespoon at a time.

What can I substitute for Asadero cheese?

Queso Asadero is also referred to as Oaxaca or Queso Oaxaca cheese, because it originated in the Oaxaca region of Mexico, and may be commonly thought to be the same as cheese from the Chihuahua region. If necessary, substitute Fontina or Monterey Jack.

Is queso American or Mexican?

England, you'll recall, is some distance from Chihuahua. The mild yellow cheese loosely derived from cheddar, which is often called "queso," couldn't be more different from the white, nuanced, tangy cheeses of Mexico that offset the heat of the peppers.

Is queso Oaxaca the same as mozzarella?

Oaxaca cheese (pronounced "wah-ha-kah") is a creamy, stringy cheese that's similar to mozzarella, but it's made with cow's milk and hails from Mexico. There are few things in life better than sinking your teeth into a piece of cheese, whether it's something creamy, like Brie, or sharp, like an aged cheddar.

How do you shred queso Oaxaca?

How to pull apart V&V SUPREMO® Brand Queso Oaxaca Cheese into ...

What kind of cheese is Oaxaca?

Oaxaca cheese, sometimes called Quesillo or Asadero, is a stretchy, stringy fresh cow's milk cheese originating in the Mexican state of Oaxaca. This cheese has a tangy, milky flavor and is often used as a melting cheese.


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