Homemade Queso fundido

Here is a recipe for Homemade Queso Fundido. Unlike the American-style cheese dip (often made with Velveeta), Queso Fundido is a classic Mexican dish of melted, gooey cheese, usually combined with spicy chorizo and peppers.

It is designed to be eaten immediately, scooped up with warm tortillas. Because you asked about the slow cooker rice pudding, I have included two methods below: the traditional skillet method (best texture) and a slow cooker method (best for parties).

The 4 Core Ingredients (Traditional Skillet Version)

1. 8 oz Mexican Chorizo (raw sausage, casings removed)

2. 8 oz Oaxaca Cheese (or Mozzarella, if you can’t find it), shredded or torn into strips

3. 8 oz Asadero or Chihuahua Cheese (or Monterey Jack), shredded

4. 1 Poblano Pepper (or 2-3 roasted green chiles)

Method 1: The Traditional Skillet (Best Texture)

This is how you get that perfectly dippy, stringy cheese pull.

1. Cook the Chorizo: In a large, oven-safe skillet (cast iron is perfect), cook the chorizo over medium-high heat, breaking it up with a spoon, until it is browned and cooked through (about 7-8 minutes).

2. Add Peppers: Add the diced poblano pepper to the chorizo for the last 2 minutes of cooking. If using jarred roasted chiles, add them now just to warm them through.

3. Remove Grease: This is vital. Spoon out most of the rendered grease from the chorizo, leaving just a thin layer for flavor. Too much grease will make the cheese greasy later.

4. Add Cheese: Reduce the heat to low. Spread the chorizo mixture evenly in the pan. Top with all the shredded cheese. Do not stir.

5. Melt: Cover the skillet with a lid and let it melt for 2-3 minutes.

6. Serve: Uncover, give it a quick fold (the cheese should be perfectly molten), and serve immediately with tortillas.

Method 2: The Slow Cooker Version (Party Mode)

If you want to keep this warm for a gathering (like the rice pudding), you can adapt it. Note: The texture will be slightly more “dip-like” and less stringy than the skillet version.

1. Cook First: You must cook the chorizo on the stove first. Raw chorizo in a slow cooker will turn into a greasy, boiled mess.

2. Combine: Add the cooked, drained chorizo and roasted chiles to the slow cooker.

3. Toss Cheese with Cornstarch: In a bowl, toss your shredded cheeses with 1 tablespoon of cornstarch. This stabilizes the cheese and prevents it from breaking or turning oily in the slow cooker.

4. Low and Slow: Add the cheese to the slow cooker. Cover and cook on LOW for 1 hour, or until melted. Stir gently. Switch to the “Warm” setting for serving.

Toppings & Serving

• Toppings: A sprinkle of fresh cilantro, crumbled Cotija cheese, and a squeeze of lime juice.

• Serving: Warm corn or flour tortillas are mandatory. You can also serve it with tortilla chips, though the authentic method is torn tortillas.