Queso fundido – melted cheese with chorizo and flour tortillas
Chihuahua cheese melted in the oven under crisp-fried chorizo and served bubbling in its dish, to scoop into flour tortillas with pico de gallo. A northern Mexican supper or snack, also made with mushrooms or poblano strips.
- 32 minTime
- 26 minHands-on
- 4Portions
- ≈ $46per portion
- 860kcal per portion
Ingredients for 4 portions
- 150 gMexican chorizo
- 400 gChihuahua cheese, grated
On the side
- 2Tomatoes
- ½Yellow onion
- 1Serrano chile
- 10 gCoriander
- 1Lime
- to tasteSalt
- 12Tortillas
Method
- Heat the oven to 200 °C. Squeeze the chorizo out of its skin and fry it in a dry frying pan for 6–8 minutes, breaking it up, until crisp. Pour off the fat.
- Make the pico de gallo: finely chop the tomatoes, onion, chilli and coriander and mix with the lime juice and some salt.
- Spread the cheese in an earthenware or ovenproof dish and scatter the chorizo over the top.
- Bake for 10–12 minutes, until the cheese has melted and is bubbling.
- Meanwhile, warm the tortillas in a dry frying pan and wrap them in a tea towel.
- Serve the cheese piping hot in its dish and spoon it into the tortillas with the pico de gallo.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
