Queso Fundido with Eckert’s Chorizo

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With Cinco de Mayo right around the corner, I had the perfect excuse to give Queso Fundido a try this week! Until recently, I hadn’t even heard of Queso Fundido- how can that be?!? Usually, anything with melted cheese is on my culinary radar. Over the past couple of months, I have been collecting Queso Fundido recipes from magazines and recipe blogs in effort to discover my own perfect combination of ingredients.

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A popular Mexican appetizer, Queso Fundido means “melted cheese.” A broad description like that leaves the door wide open for a variety of interpretations and ingredients. Some recipes I found are vegetarian while others use Chorizo, some use the traditional Mexican cheeses like Oaxaca or Cotija, while others call for their American counterparts. I opted for a combination of creamy goat cheese and Eckert’s Colby Jack. I also decided to include chorizo since we make it here fresh in Eckert’s meat department. It is a seasoned pork sausage with a little garlic and a little kick

You will definitely want to experiment with the cheeses and the different kinds of peppers you can get your hands on because experimentation is what makes this recipe so fun!! I am convinced that no matter what you choose, your guests will be drooling over the bubbling, oozing skillet of goodness.  This recipe feeds a crowd so half the recipe and cook it in a smaller skillet if you don’t have a party on the calendar. (P.S. Reheated leftovers are absurdly delicious wrapped in tortillas!)

Eat well this spring & Happy Cinco de Mayo! Angie

Special thanks to my sister-in-law with Five Petals Photography for shooting again for me. I just love having her over for dinner!!! Visit her at: five-petals.com.


Queso Fundido with Eckert’s Chorizo

  • 1 lb Eckert’s Fresh Chorizo, casings removed (4 links)
  • 1 red onion, chopped
  • 2 jalapenos, seeded and chopped finely
  • 2 cups Eckert’s frozen yellow corn, thawed
  • 8 oz goat cheese, crumbled
  • 12 oz Eckert’s Colby Jack, cut into 1/4” pieces
  • 1 large tomato, seeded and chopped
  • ¼ cup chopped green or spring onion tops
  • Cilantro, chopped (optional)
  • Thick tortilla chips for dipping


  1. Preheat oven to 350 degrees. In a 12” cast-iron or oven-proof skillet combine chorizo, onion, pepper and corn. Cook over medium heat for 8-10 minutes. Drain fat if desired. (Note: Eckert’s chorizo does not generate drippings.) Add cheeses and stir to incorporate. Place skillet in the oven for 12 minutes or until bubbling. Remove from oven and top with tomatoes, green onions and cilantro if desired. Serve immediately with tortilla chips. Serves 12-15.


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