Queso Fundido

Cheesy Queso Fundido is packed with smoky, spicy flavors for a perfect warm party dip appetizer.

Course Appetizer

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings Makes 4 ½ cups dip (recipe can be halved following proportions of the recipe ingredients)

Calories 340kcal

4 ounces ground Mexican Chorizo
6 tablespoons Unsalted Butter
1 large Yellow Onion , peeled and chopped
1 large Garlic Clove , peeled and diced
6 tablespoons All Purpose Flour (regular or gluten-free measure-for-measure flour blend)
2 15-ounce cans Diced Tomatoes , drained
2 Chipotle Peppers in Adobo Sauce slit vertically and seeds scraped out
1 tablespoon Adobo Sauce (from the can of chipotle peppers)
4 ounces Cream Cheese
1 teaspoon ground Cumin
1 cup finely grated Sharp Cheddar Cheese
1 cup finely grated Monterey Jack Cheese
1 cup finely grated Colby Cheese
Hot Sauce
Kosher Salt

In a skillet over medium heat, cook the chorizo, stirring often until it is fully cooked (5-10 minutes). Remove the chorizo from the pan and allow it to drain on two paper towels with an additional paper towel on top.
In a large, heavy saucepan melt the butter over medium-high heat. Add the onions and garlic and sauté until onions become translucent (4 minutes).
Sprinkle with the flour, stir to fully combine, and cook over medium heat until it begins to turn golden (3 minutes).
Add the tomatoes, chipotle peppers, adobo sauce and cream cheese. Stir constantly to combine and melt the cream cheese.
Add the cumin and three types of grated cheese; stir until the cheese had melted. Allow the mixture to begin to simmer.
Lower the heat and using an immersion blender, blend the dip to be semi-chunky or smooth (your preference). Stir in the drained chorizo. Hot sauce or salt may be added to taste.
Serve immediately. Dip best served in a small slow cooker or chafing dish to keep the dip warm.

Grate Your Own Cheese

It will have better flavor and melt more smoothly than store bought pre-grated cheese.