Queso Fundido With Chorizo, Jalapeño and Cilantro Recipe (2024)

Maybe worth noting (?) the recipe calls for dried chorizo - Spanish, I think - & does not render a lot of fat (at least compared with Mexican chorizo.) Dried chorizo has the consistency of summer sausage or pepperoni. Mexican chorizo is more like breakfast/link sausage renders more fat, comparatively. Some folks will still want to drain the dried chorizo fat - I would not (flavor.) I would drain the Mexican.
Either chorizo will work fine. Each will produce a noticeably different outcome.

As per Seriouseats.com (http://www.seriouseats.com/2017/01/how-to-use-cornstarch-and-evaporated-..., if you want an oozing, creamy melted cheese, that doesn't break or solidify, cornstarch and evaporated milk are your friends. For this recipe I'd use a tablespoon of cornstarch (mixed well w/the grated cheese) and about 1/3 can of evaporated milk. This trick really works.

After reading a lot of the comments I made this twice. Once as a dip substituting 8oz of cream cheese for 8oz of Monterey Jack, which kept it oozy and good for chips. The second with just MJ which was perfect for the sandwiches. It was good both ways. The chorizo makes it.

I set my finished pan on a "candle wax warmer" to keep the pan warm enough during serving so that the cheese didn't get to solid during serving

Melissa could NOT have made this as a dip. As mentioned by a few others, it immediately begins to congeal after coming out from under the broiler. I brought this to a little co*cktail party, put it under the broiler there and was pretty embarrassed watching people try to "dip" their nachos into a solid block of cheese. Easy fix is to add the proper ingredients to turn this into a dipable dip... Butter, flour or corn starch, milk or cream, etc.
Bet it makes a killer sandwich as is.

Dried Spanish-style chorizo is completely inappropriate for this recipe. Use fresh Mexican-style chorizo; saute and drain before using. Also, rajas (roasted Poblano chile strips and sauteed strips of while onion) are far more authentic than the green-onion-minced-Jalapeno combo, and also help to keep the cheese from solidifying into a solid slab as it cools.

The recipe should indicate fresh Monterey Jack cheese, not pre-shredded. According to Cooks Illustrated, pre-shredded cheese is coated with anticaking agents that will cause the melted cheese to harden as soon as it is taken from the oven. .

I wish east coast cooks would realize the existence of Mexican chorizo. Totally different than Spanish which is not widely available here in CA.

This was disappointing. It congeals immediately. We needed a fork and knife to cut the "dip" into pieces to put on our chips. I should have known to drain the chorizo well. It was very greasy, and we couldn't taste any of the cilantro/scallion/jalapeno flavor. Next time, we'll do sandwiches or spread the chips on cookie sheets and sprinkle the mixture on top. Also, I broiled it 5 min, and it was not at all melted. Had to put it back in the oven at 400 til the rest melted.

As stated by others, this recipe as written is a disaster. How it rates 5 stars is a joke. Come on NYT Cooking App, we expect better from you.

Queso Fundido is not meant to be served with chips. It is best when served with warm flour tortillas rolled up to keep the cheese inside. I prefer this with poblano chilies steamed and peeled and then cooked with onions and the chorizo. As a native Texan I have never had it with chips.

Why in the world would you ever serve this with chips? Queso fundido is spooned onto warn flour tortillas. it is not a dip. Also as someone else noted bake and serve in something that will retain heat like a cazuela or find another way to keep it warm. Also use Mexican chorizo. My mother would precook the chorizo and drain off some of the fat (to be used to flavor something else)

VERY disappointing. Immediately upon taking out from under the broil, it started to congeal (duh). I should have known better. Needs a creamy addition to maintain a consistency of something you can DIP.

Amazing recipe! My only note would be to add about 1/2 to 1 Cup of crema or sour cream when you mix it all together, otherwise it will be very thick and hard to scoop with a chip.

This was an epic failure as a dip. The combination of cheeses congealed into a thick slab; forget about dipping, it was impossible to even spread this congealed mess on a chip. I should have known better, but the recipe sounded straightforward and I usually have great luck with NYT recipes. Don’t make the same mistake I did! A block of Velveeta and a can of Ro-Tel would have been better than this recipe!

Modified with fresh chorizo from my favorite butcher that I drained before mixing with other ingredients and used 8 oz of cream cheese with about 3/4 lb of cheese. Delicious party appetizer served in a cast iron skillet.

Made this with my farm's pasture raised Mexican style chorizo which is pretty lean as far as chorizo goes. I did add a bit more than 7 oz. chorizo, and next time I might try to find Oaxacan cheese or even Asadero. This dish is not exactly a "dip" like other reviewers noted, but it's still fine to serve with chips.

made this and used a few tips other commenters shared!:-use fresh Mexican chorizo -add a tablespoon of cornstarch and about 5 oz of evaporated milk to the cheese mixture before broiling (taken from serious eats). It keeps the cheese from stiffening! perfect dip!

Loved this. Would make again for sure. Served with soft flour tortillas.

I made this two days ago. Yummy. I made a few adjustments based on experience and the comments below. First, I used Mexican chorizo (drained well). Second I added cream cheese and lowered the amount of Monterrey Jack. Third I used real MJ not the pre-shredded. Fourth I added a splash of half and half. Lastly I added red pepper flakes and white pepper for flavor and zing. It was delicious and eminently “dippable.” Thanks

I won’t be rating this because I changed so much, but I’m glad I read the comments before hand so I knew it wouldn’t work as a dip! Hatch Chili Peppers were in season so I got about 9 of them and stuffed the mixture inside, baked at 375 for 15 minutes then broiled for 5 minutes! I also added a little bit of cream cheese as suggested in the comments, which did help with creaminess. Overall delicious and turned out well!

Subbed black beans for chorizo to make it vegetarian. So delicious.

I read a lot of the comments before I made this dish. I changed up a couple things, including using fresh ground chorizo instead of the dried chorizo. I also used 8oz of cream cheese, with 8oz of jalapeño Monterey Jack cheese, which made it a great dip-able appetizer!

This is one of the most popular things I make for my family, using either Mexican chorizo (browned and drained first) or Trader Joe’s soy chorizo. Many commenters complain that it solidifies too fast after coming out of the oven. One simple solution: make less of it. When I order it in restaurants, it comes in a small ramekin or mini-cast iron pan, which allows you to eat all of it before it, uh, uh-melts. So either halve the amounts or make it in batches, as needed.

Agreed with fellow cooks/posters - Spanish chorizo is not authentic or nearly as good in this dish... I find it really odd that the cured Spanish version is used here. You want fresh Mexican chorizo & chiles. We cook with/eat both varieties, and went straight for the Mexican for this. If you want an authentic queso fundido recipe, I’m sorry to say: look elsewhere...

blends well with chorizo sausage out of the casing. broiled in cast iron then poured into a fondue pot to keep it melty. certainly not as good as eating it in mexico, but pretty dang good. and the more grease the better really. this is not a healthy dish-go for it.

Queso Fundido is not meant to be served with chips. It is best when served with warm flour tortillas rolled up to keep the cheese inside. I prefer this with poblano chilies steamed and peeled and then cooked with onions and the chorizo. As a native Texan I have never had it with chips.

I’ve made this several times with the vegetarian chorizo from Trader Joe’s, along with subbing half shredded cheese for cream cheese. Always a hit!