Queso Fundido Recipe (Spicy Chorizo Dip!) - Oh Sweet Basil (2024)

FAQs

What's the difference between queso dip and queso fundido? ›

Queso Fundido: A Mexican variation of queso dip that typically includes melted cheese mixed with cooked chorizo (spicy sausage), mushrooms, or other savory ingredients.

Ingredients You'll Need for Queso Fundido

Milk – You want a dairy milk for this or heavy cream would also work. Blocks of cheese – I find these melt the best. I went with Pepper Jack and Monterey Jack. Diced chiles – I love the canned ones for convenience.

Queso blanco is usually made from asadero cheese (or white American cheese) shredded and melted in a pot with skim milk or half and half and pico de Gallo. It's popular at Mexican restaurants throughout the South, not just Georgia. How do you make that cheese dip you get at Mexican restaurants?

Cook and stir chorizo in the hot skillet until well browned and crumbly, 5 to 7 minutes; drain well and transfer to a slow cooker. Stir in diced tomatoes with chiles, cream cheese, and processed cheese. Cover and cook on Low until cheese has melted, stirring occasionally, about 1 ½ to 2 hours.

QUESO OAXACA

It's a type of white string cheese that is quite soft. It melts very easily, making it a popular choice for fillings – it's another queso variety that you'll often see in my recipes!

On cheese, I'd recommend you use a good, fairly robust-flavored hard cheese. To be as Spanish as possible, go for a Manchego or other good Spanish sheep's milk cheese. But I have also made this with a smoked cheddar or aged cheddar and it was equally tasty.

What Is Queso Fundido? Possibly one of God's greatest gifts to mankind, the literal Queso Fundido translation is “melted cheese” (aka perfection). This dish is also referred to as queso flameado (the flambéed version made with liquor) and is served as an appetizer in many restaurants throughout Mexico.

Is Oaxaca the same as queso fresco or cotija cheese? Oaxaca cheese is quite different from queso fresco or cotija cheese. Oaxaca is a mild cheese with a stringy texture like mozzarella, and it melts easily.

Traditional Mexican cheeses like Oaxaca cheese or Chihuahua cheese are commonly used in quesadillas because they melt easily and have a mild, slightly salty flavor. Other cheese options include Monterey Jack, Colby Jack, and mozzarella.

Velveeta may look like cheese, smell like cheese, and even taste like cheese, but it is technically classified as a “pasteurized process cheese product.” Though Velveeta was originally made from real cheese (sure it was runoff, but still), it is now mainly whey protein concentrate, milk protein concentrate, milk, fat, ...

What melting cheese do Mexican restaurants use? ›

Queso Oaxaca is probably the most popular choice of cheese for melting. It has a stringy texture, not totally unlike mozzarella, and has a similar taste and texture.

Mexican chorizo is generally a fresh sausage and is usually cooked like ground meat or other sausage links. Spanish chorizo, on the other hand, is a dried cured sausage with a completely different texture.

INGREDIENTS: Pork, Salt, Smoked Paprika (1.5%), Chipotle Chilli, Dextrose, Cayenne Pepper, Antioxidant (Sodium Ascorbate), Preservatives (Sodium Nitrite, Natamycin, Potassium Sorbate).

In Spain, chorizo often refers to a specific type of pork sausage with many regional variations. This sausage is fermented and cured, resulting in a dry sausage that can often be eaten without cooking, almost like salami or pepperoni.

Scanning the internet and the supermarket shelf, we realized that the cheese sauces are divided into two basic categories: Queso Dips, which include some amount of heat, spices, and other flavorings, and Cheese Dips, which are cheese and little else.

Queso Fundido translates to "molten cheese" or "melted cheese," and this skillet of wonderfulness definitely has cheese to spare! This is a classic Mexican munchie that you can customize however your heart desires.

A queso dip should be smooth, velvety, and creamy, with a hint of heat and sweetness if there are chopped peppers and tomatoes included in the jar. If there are small chunks of pepper and tomato in the mixture, they should pop and crunch between the teeth, not dissolve into mush.

Queso, the Tex-Mex cheese dip that has blown up in menus and headlines around the country, is short for “chile con queso,” which translates to “chile with cheese” in English. In other words, there's a lot more to queso than just cheese. (On the other hand, queso fresco is just a type of cheese.)