This Choriqueso (Queso Fundido with Chorizo) is Mexican melted cheese loaded with spicy Mexican pork chorizo, caramelized onions, combined with sautéed bell peppers. Seriously, what’s not to love?
I’m a sucker for cheese! If I go to a Mexican restaurant and I see queso fundido on the menu, it is definitely an appetizer I have to order. Queso fundido means melted cheese, and you can top it with just about anything.
I have shared a vegetarian version, Queso Fundido with Mushrooms and Hatch Green Chile, but this queso fundido is for meat lovers. It is loaded with spicy Mexican pork chorizo, caramelized onions, and sautéed bell peppers.
While in Mexico City, I noticed they call this dish choriqueso. Choriqueso is a play on words – chorizo + queso = Choriqueso.
Whether you call this dish choriqueso or queso fundido — this cheesy skillet dish can be quickly baked and set on your Thanksgiving table as a quick appetizer while the feast awaits.
Feel free to select the Mexican chorizo of your choice – pork, beef, soy, or homemade. Just be sure to use Mexican chorizo and not Spanish chorizo. Mexican chorizo is usually ground, rather than chopped, and the sausage is fresh rather than cured.
Sautéed Peppers and Onions
Sauté the onions and bell peppers in the pan drippings after the chorizo has been cooked for flavorful and colorful caramelized sautéed peppers and onions. Tri-color Kroger bell peppers work great in this recipe.
You can cook the chorizo, sautéed bell peppers, and onions in advance then reheat it, and add the queso just before baking.
What type of cheese to use?
I recommend one pound of a combination of Mexican-style melty cheeses, such as Murray’s Queso Oaxaca and shredded asadero or enchilado. Feel free to substitute with mozzarella and muenster.
How to serve queso fundido
Serve with charred corn or flour tortillas or tortilla chips.
Choriqueso (Queso Fundido with Chorizo)
- 10 ounces Mexican chorizo, casings removed
- 1 tablespoon olive oil
- 1/2 cup
thinly sliced onions
- 2 bell peppers, thinly sliced
- 1 pound Mexican-style cheese, shredded
Flour or corn tortillas
Avocado slices, optional
- Preheat oven to 350 degrees F.
- Meanwhile, heat a cast-iron skillet on the stovetop over medium to high heat. While warming, add the chorizo and break it into chunks with a wooden spoon. Cook over medium heat, turning until cooked through and lightly browned, about 8 minutes. Remove the chorizo to a plate.
- Drizzle olive oil and add the onions and bell peppers to the pan juices and cook until tender, about 5 minutes. Return the chorizo to the skillet with the onions and bell peppers and stir to combine.
- Sprinkle cheese in the skillet.
- Bake until the cheese is bubbling, about 15 minutes. Serve with flour or corn tortillas for soft tacos or with tortilla chips.
- Cheese: I recommend one pound of a combination of shredded Mexican-style melty cheeses, such as queso Oaxaca, asadero or enchilado. Feel free to substitute with mozzarella and muenster.
- Make ahead tip: This can be prepared a couple hours ahead then popped in the oven when it's fiesta time.
Photography by Jenna Sparks
This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.