This is a copycat version of the amazing Queso Fundido I enjoyed at La Chosecha Mexican Table while visiting a friend at her home in Texas.
I love Mexican food. I also realize that what I enjoyed as a kid at Chi Chi’s is much more American than Mexican. Even as an adult, my local Mexican restaurant in Ohio is still pretty Americanized. The Queso dip I’m used to ordering is a melty white cheese dip with a few peppers in it for heat. I wasn’t familiar with Queso Fundido con Chorizo until I visited a good friend of mine. She and her family recently moved near San Antonio, Texas. On my last evening there, they took me to their favorite Mexican restaurant, La Chosecha Mexican Table in New Braunfels, Texas.
Why this recipe works
I have to admit that part of what made this dip so heavenly was the homemade, pillowy soft flour tortillas. I still have to try my hand at making my own tortillas at home. Until then, here’s a great recipe for homemade flour tortillas.
But the dip itself was pretty magical in its simplicity. Chorizo sausage served in a skillet topped with a blend of melty Mexican cheeses and roasted poblano peppers. It was one of the best appetizers I’ve ever eaten, at home or traveling.
More appetizer recipes from Foodtastic Mom
Ingredients for Queso Fundido con Chorizo
- Chorizo Sausage – I use the 9 oz roll of Cacique Pork Chorizo because that is what I can most easily find at my local grocery store. But use whatever brand is your favorite. Or you can even make your own homemade chorizo!
- Monterey Jack Cheese – We asked our waitress what cheeses the restaurant uses and she said Monterey and Oaxaca. I recommend shredding your own cheese for this recipe because it melts and tastes better.
- Oaxaca Cheese – I am not very familiar with Mexican cheeses but I was easily able to find Oaxaca at my local Kroger.
- Poblano Peppers – Chopped roasted poblano peppers add some more heat and are the perfect topping for this queso dip. I prefer to air fry my poblano peppers. I have a recipe for that HERE.
- Tajin – This is optional, but the zesty lime flavor of Tajin really helps to brighten the flavors of this dip.
Instructions for Queso Fundido
Cook the chorizo in a pan over medium to medium high heat, stirring occasionally, until it is cooked through. Spread the fully cooked sausage into the bottom of an oven safe baking dish.
Shred the cheese and spread it evenly over the sausage. Top with roasted poblano peppers.
Bake the dip in a 400 degree F oven until the cheese is completely melted, about 20 minutes.
Sprinkle the dip with Tajin and serve with warm flour tortillas.
Store the dip in the refrigerator in an air tight container for up to three days. Microwave to reheat for serving. I do not recommend freezing this dip.
- Oven safe dish similar to what I used to test this recipe
- Brand of pork chorizo sausage used in this recipe
- Nonstick pan for cooking the chorizo sausage
- Meat chopper for help with cooking ground meat
- My favorite style of cheese grater
Queso Fundido con Chorizo
- 9 oz chorizo sausage
- 4 oz Monterey Jack cheese shredded
- 4 oz Oaxaca cheese shredded
- 1/4 cup roasted poblano peppers chopped
- 2 tsp Tajin
- Preheat the oven to 400 degrees F.
- Cook the pork chorizo sausage in a nonstick pan over medium to medium high heat until completely cooked through.
- Spread the cooked chorizo sausage evenly into the bottom of an oven safe casserole dish.
- Combine the shredded Monterey Jack and Oaxaca cheeses and sprinkle them evenly over the top of the cooked sausage.
- Top the cheese evenly with the roasted, chopped poblano peppers.
- Bake the dip in the oven for about 20 minutes, or until the cheese is bubbly and melty and beginning to turn lightly brown on the top.
- Sprinkle the dip with the Tajin seasoning. Serve immediately with warm flour tortillas.
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