The Best Queso You'll Ever Make is Queso Fundido
The Best Queso You'll Ever Make is Queso Fundido is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Epicurious on YouTube.
Prep: 12 min | Cook: 20 min | Total: 45 min
Cost: $11.77 total, $2.94 per serving
Ingredients
- 8 oz Mozzarella Cheese (low‑moisture, shredded)
- 8 oz Monterey Jack Cheese (shredded)
- 2 tbsp Cornstarch (helps prevent watery cheese)
- 8 oz Mexican Chorizo (remove casing, crumble with hands)
- 1 Poblano Pepper (thinly sliced, milder than jalapeño)
- 1 cup Mushrooms (sliced; button or cremini work well)
- 2 cloves Garlic (finely minced)
- 2 tbsp Butter (unsalted, cut into pieces)
- 1/2 cup Sweet Corn Kernels (cooked, fresh or frozen)
- 2 tbsp Queso Fresco (crumbled, optional for garnish)
- 1 tbsp Fresh Cilantro (chopped, optional garnish)
- 4 Flour Tortillas (warm before serving)
Instructions
Prepare the Cheese Blend
Shred the mozzarella and Monterey Jack into a large mixing bowl. Sprinkle the cornstarch over the shredded cheese and toss gently until evenly coated.
Time: PT5M
Crumble the Chorizo
Remove the casing from the Mexican chorizo and crumble it into small pieces with your hands.
Time: PT2M
Cook the Chorizo
Heat the skillet over medium‑high heat. Add the crumbled chorizo and cook, stirring occasionally, until it turns golden and crispy and most of the fat has rendered.
Time: PT5M
Temperature: medium‑high heat
Sauté Poblano Pepper
Add the sliced poblano pepper to the skillet and sauté for about 2 minutes, keeping the pieces slightly firm.
Time: PT2M
Temperature: medium heat
Add Mushrooms
Stir in the sliced mushrooms and cook for 3 minutes until they release their moisture and start to brown.
Time: PT3M
Temperature: medium heat
Cook Garlic
Add the minced garlic and sauté for 1 minute, just until fragrant.
Time: PT1M
Temperature: medium heat
Incorporate Butter and Corn
Add the butter and sweet corn kernels, stirring for 2 minutes until the butter melts and the corn is heated through.
Time: PT2M
Temperature: medium heat
Melt the Cheese
Reduce the heat to low. Sprinkle the cheese‑cornstarch mixture over the pan in an even layer. Stir gently and let it melt for about 4 minutes, keeping the mixture moving so the cheese stays elastic and doesn’t separate.
Time: PT4M
Temperature: low heat
Finish and Garnish
Remove the pan from heat. Sprinkle the remaining corn, crumbled queso fresco, and chopped cilantro over the top for color and extra flavor.
Time: PT1M
Serve
Serve the hot queso fundido with warm flour tortillas or tortilla chips. Use the tortillas to scoop up the cheese and toppings.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Contains pork, Contains dairy
Allergens: Dairy, Gluten (if serving with flour tortillas)
Ingredient Substitutions
- Instead of Mozzarella Cheese: Low‑moisture mozzarella, Provolone
- Instead of Monterey Jack Cheese: Mild cheddar, Colby
- Instead of Cornstarch: All‑purpose flour (half the amount)
- Instead of Mexican Chorizo: Spicy pork sausage, Andouille sausage
- Instead of Poblano Pepper: Jalapeño (use less), Anaheim pepper
- Instead of Mushrooms: Shiitake, Oyster mushrooms
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Butter: Olive oil, Margarine
- Instead of Sweet Corn Kernels: Canned corn (drained)
- Instead of Queso Fresco: Feta, Cotija
- Instead of Fresh Cilantro: Parsley
- Instead of Flour Tortillas: Corn tortillas, Tortilla chips
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Cheese Grater
- Mixing Bowl
- Wooden Spoon or Spatula
- Measuring Spoons
- Serving Dish
Critical Steps — Do Not Skip
- Crisp the chorizo without burning it.
- Coat the shredded cheese with cornstarch to prevent a watery texture.
- Melt the cheese on low heat and stir continuously to keep it elastic.
Chef Tips from the Video
- For extra smoky flavor, add a splash of chipotle adobo sauce after the cheese melts.
- If you like extra heat, slice a thin strip of serrano pepper and add with the poblano.
- Serve with a squeeze of fresh lime juice for bright contrast.
Troubleshooting
Cheese becomes watery and separates.
Use low‑moisture mozzarella, coat the cheese with cornstarch, and melt on low heat while stirring constantly.
Chorizo is chewy instead of crispy.
Cook the chorizo over medium‑high heat until the fat renders fully and the pieces turn golden brown.
Mushrooms release too much liquid.
Cook mushrooms on high heat initially to evaporate excess moisture before adding garlic and butter.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat.
Freezer: Not recommended; cheese texture changes when frozen.
Room temperature: Do not leave out for more than 2 hours due to dairy safety.
Make-Ahead Tips
- Crumble and pre‑cook the chorizo up to the crispy stage; store in the fridge and add to the pan when ready.
- Shred and toss the cheese with cornstarch a day ahead; keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Queso Fundido in Mexican cuisine?
Queso Fundido is a traditional Mexican appetizer that originated in the northern states where abundant dairy production made melted cheese dishes popular. It is often served at celebrations, street fairs, and family gatherings as a communal, share‑able dip.
What are the traditional regional variations of Queso Fundido in Mexican cuisine?
In Oaxaca, the dish uses Oaxacan string cheese (Quesillo) and local chorizo, while in the Yucatán, it may include habanero peppers and achiote‑spiced cheese. Northern versions often feature a blend of mozzarella and Monterey Jack like in this recipe.
How is Queso Fundido traditionally served in Mexico?
It is typically served hot in a cast‑iron skillet or small earthenware dish, accompanied by warm corn or flour tortillas and sometimes a side of fresh salsa or pico de gallo for dipping.
What occasions or celebrations is Queso Fundido traditionally associated with in Mexican culture?
Queso Fundido appears at birthday parties, holiday feasts, and informal gatherings like after‑work drinks (botanas). Its shareable nature makes it perfect for festive, communal eating.
What authentic traditional ingredients are essential for Queso Fundido versus acceptable substitutes?
Authentic ingredients include Mexican chorizo, a good melting cheese such as Oaxaca or Chihuahua, and poblano peppers. Substitutes like Monterey Jack, mozzarella, and regular pork chorizo work well when the originals are unavailable.
What other Mexican dishes pair well with Queso Fundido?
Serve it alongside fresh guacamole, pico de gallo, grilled carne asada, or a simple Mexican street corn salad (elote) for a balanced spread of flavors and textures.
What are the most common mistakes to avoid when making Queso Fundido?
Common errors include using high‑moisture mozzarella, over‑cooking the cheese so it becomes rubbery, and not rendering enough fat from the chorizo, which leads to a greasy dip.
Why does this Queso Fundido recipe use cornstarch instead of flour to stabilize the cheese?
Cornstarch absorbs excess moisture without adding gluten, keeping the cheese melt smooth and elastic. Flour can make the dip gummy and affect the flavor.
Can I make Queso Fundido ahead of time and how should I store it?
You can pre‑cook the chorizo and shred the cheese mixture up to 24 hours ahead. Store each component separately in airtight containers in the refrigerator and combine just before melting. Reheat gently on low heat.
What does the YouTube channel Epicurious specialize in?
The YouTube channel Epicurious focuses on approachable, well‑tested recipes from a wide range of cuisines, offering clear technique explanations, ingredient science, and tips for home cooks of all skill levels.
How does the YouTube channel Epicurious' approach to Mexican cooking differ from other Mexican cooking channels?
Epicurious emphasizes technique fundamentals and ingredient substitutions, presenting Mexican dishes with a balance of authenticity and accessibility, whereas many Mexican‑focused channels may prioritize traditional methods without adaptation for typical U.S. pantry items.
Last updated: August 21, 2026
