Here’s a bold and bubbling recipe for Green Chile Queso Fundido with Chorizo — a melty, spicy cheese dip packed with roasted green chiles and smoky chorizo. It’s perfect for dipping with tortilla chips, spooning into warm tortillas, or leveling up your next game day.
🧀🌶️ Green Chile Queso Fundido with Chorizo
🕒 Prep Time: 10 min | Cook Time: 15 min
🍽️ Serves: 4–6 (as an appetizer)
🛒 Ingredients:
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8 oz (225g) Mexican-style chorizo (raw, not cured)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1–2 roasted green chiles, peeled, seeded, and chopped
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(Use Hatch, Anaheim, or poblanos — canned green chiles also work!)
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8 oz (225g) shredded Oaxaca, Monterey Jack, or mozzarella cheese
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4 oz (115g) shredded cheddar (for a sharper bite)
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Optional: 2 tbsp milk or cream (for a smoother texture)
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Fresh cilantro or green onion, for garnish
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Tortilla chips or warm tortillas, for serving
🔪 Instructions:
1. Cook the Chorizo:
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In an oven-safe skillet (cast iron is perfect), cook chorizo over medium heat until browned and crumbly, about 5–6 minutes.
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Add onion and garlic, and cook for another 2–3 minutes, until soft and fragrant.
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Stir in the chopped roasted green chiles.
2. Add the Cheese:
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Reduce heat to low.
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Sprinkle the shredded cheeses evenly over the chorizo mixture.
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Add a splash of milk or cream if you want it extra gooey.
3. Melt & Broil:
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Preheat your oven’s broiler.
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Transfer skillet to the broiler and broil for 2–4 minutes, until cheese is bubbling and lightly browned on top.
No broiler? Just cover the skillet and melt over low heat for 5–7 minutes.
4. Garnish & Serve:
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Remove from oven carefully. Garnish with chopped cilantro or green onion.
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Serve immediately with warm tortilla chips, soft flour tortillas, or toasted bread.
🔥 Variations:
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Spicier version: Add chopped jalapeños or serranos to the chorizo mix.
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Veggie-friendly: Use soy chorizo or skip the meat and load up on roasted poblanos and mushrooms.
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Tex-Mex style: Stir in a few tablespoons of pico de gallo before topping with cheese.