Creamy Smoked Queso Fundido with Spicy Chorizo
A creamy, smoky, and spicy cheese dip featuring melted Monterey Jack and Oaxaca cheeses with crispy spicy chorizo, perfect for parties and casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces spicy chorizo, casing removed
- 2 cups shredded Monterey Jack cheese (about 200g)
- 1 cup shredded Oaxaca or mozzarella cheese (about 100g)
- 4 ounces cream cheese, softened
- 1 small jalapeño, finely chopped (seeds removed for less heat)
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion (about 40g)
- 1 teaspoon smoked paprika
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon olive oil
- 1 teaspoon fresh lime juice (optional)
- Tortilla chips or warm flour tortillas for dipping
Instructions
- Preheat your smoker or prepare your grill to about 225°F (107°C). If you don’t have a smoker, preheat your oven broiler to high.
- Heat olive oil in a cast iron skillet over medium heat. Add the chorizo, breaking it up with a spoon. Cook for 5-7 minutes until browned and cooked through, stirring occasionally.
- Add the chopped onion, jalapeño, and garlic to the skillet. Sauté for 3-4 minutes until softened and fragrant, being careful not to burn the garlic.
- While the chorizo mixture cools slightly, combine Monterey Jack, Oaxaca cheese, and cream cheese in a bowl. Stir until well blended.
- Spread the chorizo mixture evenly in the skillet. Top with the cheese blend, spreading it to cover the meat.
- Place the skillet in the smoker for 20-25 minutes, or until the cheese is fully melted and bubbling. If using the broiler, place the skillet under the broiler for 5-7 minutes, watching closely to avoid burning.
- Remove from heat, drizzle with fresh lime juice, and sprinkle chopped cilantro on top.
- Serve immediately with tortilla chips or warm tortillas for dipping.
Notes
If you don’t have a smoker, use the oven broiler or a covered cast iron skillet on low heat to melt the cheese. Use fresh block cheese for best meltiness. Adjust jalapeño and chorizo spice levels to taste. Adding fresh lime juice cuts through the richness perfectly. Leftovers keep well refrigerated for up to 3 days and reheat gently.
Nutrition
- Serving Size: About 1/2 cup per se
- Calories: 325
- Sugar: 1
- Sodium: 550
- Fat: 27
- Saturated Fat: 12
- Carbohydrates: 4
- Fiber: 0.5
- Protein: 15
Keywords: queso fundido, smoked queso, chorizo dip, party dip, creamy cheese dip, spicy chorizo, Mexican appetizer