Queso Fundido is the cheesy, melty dip of your dreams. It’s creamy and flavorful and the perfect scoopable liquid gold that makes almost anything taste better. From game day snacks to drizzled over tacos to the best topping for soups and nachos, you cannot go wrong. Make this once and you’ll keep it on the regular rotation!
And, did I mention, it bakes in the oven in the same dish you mix the ingredients in. No time for extra dishes!
Let’s get started!
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Queso: A Love Letter
I love queso. I could drink it. I could bathe in it. But, I digress.
Queso Fundido is the perfect recipe for everything from game day snacks to Taco Tuesday. Use it as a dip for your favorite tortilla chips, as an enchilada sauce, or even on top of your morning scrambled eggs.
This recipe is mixed and cooked in a single baking dish, making it a one-pot wonder. No one has time to wash extra dishes. Not when there is queso to eat!
Queso Fundido Ingredients
- Monterey Jack Cheese
- White American Cheese
- Ground Mild Pork Sausage
- Ground Beef
- Taco Seasoning
- Canned Diced Tomatoes with Chilies
- Canned Green Chilies
- Whole Milk
- Garnishes – pico de gallo, avocado slices, cilantro leaves
Let’s Cook!
You are gonna love this Queso Fundido for so many reasons. Not only will it knock your socks off in the taste department, but it’s also incredibly easy to make. You’ll need a baking dish and an oven. That’s about it.
First up, shred the cheese. I know you can buy everything pre-shredded, but it will not work as well. Pre-shredded cheese is coated with anti-caking agents to prevent clumping and will not melt as well. We want melty queso. If it’s not melty, I don’t want it and neither do you!
Next in our Queso Fundido journey, brown the ground beef and sausage with some taco seasoning. I use about half a pound of each. Also, I use a mild pork sausage because of my kids. Feel free to use exactly what you love. If you like a spicy ground sausage, use that. Have some flavorful chorizo in the fridge? Throw that in! You can’t mess this up!
All that’s left is to grab a can of diced tomatoes with chiles, a small can of green chiles, and a little whole milk. All these ingredients go into a baking dish and get stirred around just a bit. Into a preheated 400° oven and about 20 minutes later, you have the most wonderful queso ever.
Now, go find good tortilla chip and get to dipping!
Recipe Frequently Asked Questions and Queso Fundido Tips
Can I use Pre-shredded cheese?
I will forever suggest you shred your own cheese. It makes a world of difference especially when you need to have melty cheese. Yes, melty is a word.
Pre-shredded cheese is coated in an anti-caking agents to prevent clumping. This gets in the way when we are trying to make the best Queso Fundido. We don’t need anything getting in the way of this queso and a chip.
I use my food processor to shred cheese and it takes approximately 3 minutes. Grab a food processor and shred your own!
Will I have to stir the queso once it is melted?
Yes. I suggest grabbing a whisk and carefully start to combine the ingredients. The milk will not emulsify into the cheese unless you do this. It might take a few minutes, but its well worth the effort!
What other kinds of meats would work with this queso fundido?
This is where the world is your oyster – your Queso Fundido oyster. Typically, this recipe is made with chorizo. However, I have two small kids and they don’t necessarily like that flavor. That’s why I use half ground beef and half mild pork sausage. BUT, you could use any protein you like!
Think:
- Chopped Brisket
- Pulled Pork
- Smoked Chicken
- Leftover Turkey (Thanksgiving is almost here!)
You can even leave the meat out and this queso recipe will still be wonderful!
Let’s talk about the garnishes.
This Queso Fundido recipe is the best you’ll ever have just as it is. However, the right garnishes will just send it over the top.
My favorite garnishes for this recipe are:
- Pico De Gallo
- Avocado Slices
- Fresh Cilantro
- Fresh Salsa
- Green Onion
- Serranos
You just can’t go wrong. Add what you love!
Could you put this in a slow-cooker?
This would be a fantastic slow cooker recipe! Just throw everything in, give a little stir, and cook until all the ingredients are nice and melted. Whisk to combine and enjoy!
other great appetizer recipes
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Philly Cheesesteak Dip
Equipment
- food processor for shredding the cheese
- large skillet or griddle
Ingredients
- 1 lb ribeye steak
- 2 tbsp all purpose seasoning
- 1 large yellow onion
- 1 green bell pepper
- splash of beer, optional
- 16 oz Monterey jack cheese, shredded
- 8 oz White American cheesed, shredded I find this in the deli section
- 8 oz Provolone cheese, shredded or diced
- 4 oz cream cheese, softened
- 4 oz sour cream
- ½-1 cup whole milk
- kosher salt and fresh black pepper, to taste
Instructions
- Place the ribeye into the freezer for about 30 minutes. This will make slicing much easier.
- Preheat the oven to 400°
- Cut the onion, bell pepper, and steak into thin, bite-sized pieces.
- Sauté the veggies and meat with the all-purpose seasoning over high heat until veggies are soft and the steak is cooked to your liking. If you think it needs a little moisture, add a splash of beer or water here.
- Once the steak and veggies are cooked to your liking, remove from the heat.
- In a large mixing bowl, add meat and veggies, cheeses, sour cream, cream cheese and milk. Add salt and pepper to taste. Stir to combine. Add mixture to a greased 9×13 baking dish.
- Into the oven it goes. After 10 minutes, carefully stir the queso. In another 10 minutes, give the queso another stir. Continue cooking for an additional 10-15 minutes or until everything is bubbly and melted.
- Remove the baking dish from the oven and stir until the queso is completely combined.
- Find a dipping vessel and enjoy!
Notes
Nutrition
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Thank you!
I am so incredibly happy that you are here! I hope you try my Queso Fundido recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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