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Loaded Queso Fundido Skillet Recipe Easy Spicy Chorizo Dip

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A quick and easy skillet recipe featuring melty cheese and spicy chorizo, perfect for gatherings and satisfying snacks with a smoky, bubbly cheese crust.

Ingredients

Scale
  • 8 ounces Mexican-style chorizo, casing removed and crumbled
  • 2 cups shredded Oaxaca cheese or mozzarella
  • 1 cup shredded Monterey Jack cheese
  • 1 small yellow onion, finely diced
  • 1 medium roasted poblano pepper, diced (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, finely diced (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lime juice
  • Salt and pepper to taste
  • Tortilla chips or warm flour tortillas for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Dice the onion, jalapeño (if using), and roasted poblano pepper. Mince the garlic. Shred the cheeses if not pre-shredded. This prep usually takes about 10 minutes.
  2. Heat 1 tablespoon olive oil in your cast iron skillet over medium heat. Add the crumbled chorizo and cook for 5-7 minutes, stirring occasionally, until browned and crispy. Use a slotted spoon to remove the chorizo from the skillet, leaving the rendered fat behind.
  3. In the same skillet with the chorizo fat, add the diced onion, jalapeño, and garlic. Sauté for 3-4 minutes, until softened and fragrant. Stir in the roasted poblano pepper and cook for another 2 minutes. Season with a pinch of salt and pepper.
  4. Return the cooked chorizo to the skillet, mixing it with the sautéed veggies. Evenly spread the shredded cheese blend over the top, pressing down lightly.
  5. Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and starting to brown at the edges. Keep an eye on it to avoid burning.
  6. Remove from oven and immediately sprinkle with chopped fresh cilantro and a squeeze of lime juice. Serve hot with tortilla chips or warm tortillas for dipping.

Notes

If cheese isn’t melting evenly, briefly broil for 1-2 minutes but watch carefully to avoid burning. Use freshly shredded cheese for best melt. For vegetarian version, substitute chorizo with sautéed mushrooms and smoky paprika. Serve with gluten-free tortilla chips for gluten-free option. Leftovers keep up to 3 days refrigerated; reheat gently with a splash of milk or cream to restore creaminess.

Nutrition

Keywords: queso fundido, chorizo dip, spicy cheese dip, Mexican appetizer, skillet recipe, party dip, melted cheese, cast iron skillet

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