Queso Fundido

4.41 from 20 reviews

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!

Course Appetizer

Cuisine American, Tex Mex

Keyword Fundido

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 462kcal

Author Chef Kathy McDaniel

Ingredients

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

Instructions

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.

Notes

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.

Nutrition