Traditional Queso Fundido
By Chef George
A true Mexican classic—hot, bubbling melted cheese served straight from the skillet. Rich, stretchy, and
designed for tortillas, not chips.
Ingredients
• 12 oz Oaxaca cheese, shredded (or Chihuahua cheese)
• 6–8 oz Mexican chorizo
• 1 tablespoon neutral oil (only if chorizo is lean)
• Optional: diced white onion or roasted poblano (rajas) –
A very traditional method, often found in Mexico
• Warm corn tortillas, for serving.
CHEF’S METHOD
1. Render the Chorizo: Heat a cast-iron skillet over medium heat. Cook chorizo until fully rendered and
lightly crisp. Remove excess grease, leaving about one tablespoon in the pan.
2. Melt with Intention (Chef Technique): Lower heat to medium-low. Scatter cheese evenly over the
chorizo. Do not stir. Cover and allow to melt gently until fully molten and bubbling.
3. Serve Immediately: Bring the skillet straight to the table. Scoop with warm tortillas while the cheese is hot
and stretchy.
Chef Notes
Traditional queso fundido contains no cream, roux, or starch. Temperature control is critical—too much heat
will cause the cheese to break. Oaxaca cheese should stretch, not pool.
Sugar Skull Technique Badge: Heat Control • Purity • Timing
© Day of the Dead Food Products • Est. 2022
Did you make this recipe?
Share a photo and tag us on social media — we can’t wait to see what you’ve made!