A blend of three kinds of ooey-gooey, melty cheese, perfectly spicy chorizo, sauteed mushrooms, and green chilis all come together to make this the absolute best queso fundido recipe there is. Just in time for the upcoming big game.
Queso Fundido translates to “molten cheese” or “melted cheese,” and this skillet of wonderfulness definitely has cheese to spare! Trust me, it is pure magic. If you haven’t had it, then you’re in for a real treat.
The most common cheeses used in authentic, queso fundido are asadero, manchego, and chihuahua cheeses, but they can be hard to find. I used a blend of mozzarella, Monterey jack, and Oaxaca. All three of these cheeses are mild in flavor and have a stringy texture when melted. Cheeses to avoid are Queso Fresco, Cotija, or Ranchero, which don’t melt well.
- 9 ounces pork chorizo
- 5 ounces whole baby bella mushrooms
- 1 (8 ounces) can mild chopped green chilies
- 2 1/2 cups shredded cheeses: mozzarella, monterey, and Oaxaca
- Preheat oven to 350°F.
- Cook the chorizo and mushrooms in a large cast iron skillet over medium heat, until meat is crumbly and the mushrooms are soft. Drain fat. Reserve 1/2 cup of the chorio and mushrooms for teh topping.
- Stir in the green chilies and cheese.
- Place in the oven and bake for 10 -12 minutes, or until the cheese is melted and buybbling.
- Remove from oven and top with the reserved choriazo and mushrooms. Serve with totrilla chips.