Best 3 Loaded Queso Fundido Recipes

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Indulge in the ultimate cheesy delight with our tantalizing Loaded Queso Fundido, a dish that embodies the perfect balance of richness, creaminess, and smoky flavors. This classic Mexican appetizer or main course is sure to be a hit at any gathering, whether it's a fiesta, game day, or a cozy night in. Our recipe collection features three variations of this delectable dish: the traditional Queso Fundido, a Chorizo Queso Fundido with a spicy kick, and a Poblano Queso Fundido that adds a smoky and subtly sweet dimension. Each recipe is meticulously crafted to deliver a unique taste experience, ensuring that every bite is a journey of culinary bliss. So gather your friends and family, prepare your favorite dipping vessels, and embark on a cheesy adventure with our Loaded Queso Fundido recipes.

Here are our top 3 tried and tested recipes!

LOADED QUESO



Loaded Queso image

You'll never have to decide between queso, guacamole or salsa again. This epic trio dip is inspired by the queso at Torchy's Tacos in Houston, Texas. A classic green chile queso gets topped with fresh guacamole and just the right amount of heat with a homemade diablo sauce. Use a cast-iron skillet to keep the queso warm longer, although it probably won't last that long with a crowd!

Provided by Gabriela Rodiles

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 pound processed cheese block, diced, such as Velveeta
One 4-ounce can diced mild green chiles
One 14.5-ounce can diced tomatoes
1/4 cup chipotle peppers in adobo
2 tablespoons apple cider vinegar
2 teaspoons brown sugar
Kosher salt
1 small ripe Hass avocado, deseeded and scooped
1/2 small jalapeno, seeded and minced (about 2 teaspoons)
1/4 small red onion, minced (about 2 teaspoons)
1/2 lime, juiced
1 tablespoon cilantro leaves, roughly chopped, plus more for serving
1/4 cup queso fresco, crumbled
Tortilla chips, for serving

Steps:

  • Add the processed cheese, green chiles and 1/3 cup of the tomatoes along with some of their juice to a medium saucepan or an 8-inch cast-iron skillet and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until the cheese has melted, about 5 minutes.
  • For the diablo sauce, add the remaining tomatoes and juice, chipotle peppers, apple cider vinegar, brown sugar and 1 teaspoon salt to a small saucepan over medium-high heat. Bring to a boil and then lower the heat to a simmer for about 10 minutes, stirring occasionally with a rubber spatula. Set aside to slightly cool, about 5 minutes. Put the sauce into the jar of a blender and blend until smooth (see Cook's Note).
  • Add the avocado, jalapeno, red onion, lime juice, cilantro and 1/2 teaspoon salt to a small bowl. Mash the avocado with the side of a spoon and stir to combine.
  • To serve, top the queso with the guacamole, queso fresco, cilantro and a drizzle of the diablo sauce. Serve with tortilla chips.

QUESO FUNDIDO



Queso Fundido image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield Makes about 4 cups

Number Of Ingredients 14

1 tablespoon olive oil
4 ounces Mexican chorizo
1 small onion, finely diced
1 green bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1/4 cup tequila (optional)
1 pound Monterey Jack cheese, grated
8 ounces white Cheddar cheese, grated
Chili powder
2 Roma tomatoes, finely diced
Kosher salt
1/4 cup chopped cilantro leaves, for serving
Tortilla chips, for serving
Carrot sticks and cauliflower florets, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
  • Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
  • Without cleaning the skillet, add the onion and bell peppers.
  • Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
  • Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
  • Add one-third of the vegetables . . .
  • And one-third of the chorizo.
  • Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
  • Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
  • Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
  • Serve immediately with tortilla chips . . .
  • Or carrot sticks and cauliflower florets if you want to avoid chips!

QUESO FUNDIDO



Queso Fundido image

Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 6 cups.

Number Of Ingredients 10

1 pound uncooked chorizo
2 cups fresh or frozen corn, thawed
1 large red onion, chopped
1 poblano pepper, chopped
8 ounces fresh goat cheese, crumbled
2 cups cubed Monterey Jack cheese
1 cup cubed pepper jack cheese
1 large tomato, seeded and chopped
3 green onions, thinly sliced
Blue corn tortilla chips

Steps:

  • Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

Nutrition Facts : Calories 161 calories, Fat 12g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 365mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

Tips:

  • Use a good quality cheese. The better the cheese, the better the queso fundido will be. Use a combination of cheeses that melt well, such as cheddar, Monterey Jack, and queso Oaxaca.
  • Use fresh ingredients. Queso fundido is best made with fresh ingredients. This includes fresh vegetables, such as onions, peppers, and tomatoes, and fresh herbs, such as cilantro and jalapeños.
  • Don't overcrowd the pan. When cooking the queso fundido, don't overcrowd the pan. This will prevent the cheese from melting evenly.
  • Cook the queso fundido over low heat. Queso fundido should be cooked over low heat to prevent it from burning.
  • Serve the queso fundido immediately. Queso fundido is best served immediately after it is made. This is when it is at its creamiest and most flavorful.

Conclusion:

Queso fundido is a delicious and easy-to-make appetizer or snack. It is perfect for parties or gatherings, and it can also be enjoyed as a meal on its own. With its creamy, cheesy texture and flavorful ingredients, queso fundido is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy recipe that is sure to impress, give queso fundido a try.

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