Tequila-Spiked Queso Fundido Recipe

This decadent Tequila-Spiked Queso Fundido is made with a blend of melty Oaxaca and Monterey Jack cheeses, spicy chorizo, sautéed onions, and a splash of tequila for a unique kick. The result is a ridiculously cheesy and savory dip with a warm, gooey texture that’s completely irresistible. It’s the perfect appetizer for a game day party this fall and is best served hot with plenty of tortilla chips for dipping.

Tequila-Spiked Queso Fundido Ingredients

• 1 tablespoon olive oil
• 1/2 lb Mexican chorizo, casings removed
• 1/2 white onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 2 oz blanco or reposado tequila
• 8 oz Oaxaca cheese, shredded
• 8 oz Monterey Jack cheese, shredded
• For serving: tortilla chips, warm flour tortillas, pico de gallo, fresh cilantro

How To Make Tequila-Spiked Queso Fundido

• Preheat the oven: Position a rack in the upper third of your oven and preheat to 400°F (200°C).
• Cook the chorizo: Heat the olive oil in a 10-inch cast-iron or other oven-safe skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate, leaving the rendered fat in the skillet.
• Sauté the aromatics: Add the chopped onion and jalapeño (if using) to the skillet. Cook, stirring occasionally, until softened and fragrant, about 4-5 minutes.
• Deglaze with tequila: Carefully pour the tequila into the skillet. Let it bubble and cook for about 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon.
• Melt the cheeses: Reduce the heat to low. Add the shredded Oaxaca and Monterey Jack cheeses to the skillet and stir until they are just beginning to melt and combine with the onions.
• Bake and serve: Sprinkle the cooked chorizo evenly over the top of the melting cheese. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cheese is completely melted, bubbly, and slightly golden on top. Garnish with pico de gallo and fresh cilantro and serve immediately with tortilla chips.

Recipe Tips

• Shred Your Own Cheese: For the best, smoothest melt, buy blocks of cheese and shred them yourself. Pre-shredded cheeses are coated in starches that prevent them from melting as creamily.
• Use an Oven-Safe Skillet: A cast-iron skillet is perfect for this recipe because it can go directly from the stovetop to the oven and holds heat incredibly well, keeping your queso fundido warm at the table.
• Choose the Right Cheeses: Oaxaca cheese is traditional for its amazing “cheese pull” and mild flavor. Monterey Jack is a superior melting cheese that adds creaminess. The combination is perfect.
• Serve Immediately: Queso fundido is best enjoyed the moment it comes out of the oven. As it cools, the cheese will firm up, so have your chips and dippers ready to go!

What To Serve Queso Fundido

The classic pairing for this rich, cheesy dip is a big bowl of sturdy tortilla chips that can handle the thick, gooey cheese. It’s also fantastic scooped up with warm flour or corn tortillas. For a fresher option, serve it with crunchy vegetable dippers like sliced bell peppers, jicama sticks, or cucumber spears.

How To Store Queso Fundido Leftovers

• Refrigerate: While queso fundido is best eaten fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place it in an oven-safe dish and bake at 350°F (175°C) until warm and bubbly, or reheat gently in a skillet over low heat, stirring frequently. Note that the texture may become slightly greasy upon reheating.
• Freeze: Freezing is not recommended. The texture of the cheese will change significantly and can become grainy or separate when thawed and reheated.

Tequila-Spiked Queso Fundido Nutrition Facts

• Calories: 380 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 80mg
• Sodium: 790mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 20g

Frequently Asked Questions

• What does “fundido” mean? “Fundido” is Spanish for “molten” or “melted.” So, queso fundido simply means “melted cheese.” It’s different from the thinner, creamier queso dip you might be used to.
• What kind of tequila should I use? A blanco (or silver) tequila is great for a clean, bright flavor. A reposado, which is lightly aged, will add a bit more complexity and smoothness. There’s no need to use an expensive, top-shelf tequila for this recipe.
• Can I make a non-alcoholic version? Yes, absolutely. To make it without tequila, simply skip that step and deglaze the pan with a splash of lime juice or a tablespoon of chicken broth to lift the browned bits from the bottom of the skillet.
• Can I use a different meat? Certainly. You could substitute the Mexican chorizo with seasoned ground beef, spicy Italian sausage, or even a plant-based chorizo like soyrizo for a vegetarian version.

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• Teriyaki Beef Stir-Fry Recipe
• Teriyaki Chicken With Sesame Noodles Recipe
• Teriyaki Mushroom And Egg Noodle Bowls Recipe