How to Make Queso Fundido. An Appetizer of Mexican Melted Cheese - Easy to Make at Home!

http://www.flickr.com/photos/zesmerelda/1430015612/
http://www.flickr.com/photos/zesmerelda/1430015612/

You might feel a little self conscious serving table guests a straight-up plate of melted cheese as an appetizer (much as they might secretly enjoy that) but host a Mexican dinner party and call that melted cheese "Queso Fundido" and you can totally get away with it!!!

This dish is unapologetically rich and when eaten in moderate to small quantities is a great starter for any south of the border dinner.

Melted cheese goes pretty well with many things, but the best combinations are as strong tasting as the cheese is rich. You want something that stands up and gets noticed beside that stringy cheese – and that requires something with guts. Mexican chorizo sausage is a perfect example, as are sautéed wild mushrooms in chili sauce. If you add anything delicate, it just gets lost inside all that cheese and the dish becomes a bit overwhelming and a lot less interesting.

Secondly, you want to try to add about as much "other ingredients" to your cheese as you add grated cheese. Adding more than 50% cheese makes the dish overly rich.

Serve this dish lava-hot alongside fresh corn tortillas, homemade corn tortilla chips, or fresh flour tortillas. I like this with a bit of spicy salsa and some sort of Mexican pickle, to further cut the richness.

Here are some basic instructions for one variation, to be used as merely a guide for your own imagination and pantry.

Chorizo and Pepper Queso Fundido (serves 4 generously as a starter)

  • ¼ pound fresh Mexican chorizo sausage, removed from the casing. You can get this at any Mexican grocery. Don’t confuse Mexican fresh sausage with the Spanish dried version.
  • ¼ pound grated mozzarella cheese
  • 1 white onion, chopped for sautéing
  • 1 big green pepper (or even better, a poblano pepper)
  • 1 clove of garlic, minced
  • A couple of big spoonfuls of your favorite hot sauce
  • Salt
  1. Add a spoonful of vegetable oil to a heavy frying pan and heat over medium. Sautee the onions and peppers for about 5 minutes or until starting to soften.
  2. Toss in the garlic and stir for 30 seconds or so, and then add in your sausage meat.
  3. Continue frying the mixture until the sausage is cooked and the vegetables are good and softened. If the pan is getting too dry you can add in your hot sauce at any point.
  4. Taste for salt – it should be full flavored.
  5. Grab a nice looking pie plate (or other oven safe but very shallow baking dish 6-8 inches in diameter) and spread out the chorizo mixture over the bottom. Top with the grated cheese and finish the dish under a hot broiler in the oven. The dish is ready when the cheese has melted and is starting to brown.

Serve alongside your favorite variation of tortillas and with typical Mexican tableside condiments.

A very nice once in a while treat!

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Comments 9 comments

newsworthy 7 years ago

this looks far better then the taco mix in a package and wraps i used last night to rush my own hurried-mexican-dish. yum yum i have discovered that anything cooked in an iron skillet just comes out better.


fishskinfreak2008 profile image

fishskinfreak2008 7 years ago from Fremont CA

As I'm also passionate about food, I must say that you are my favorite author now. Great article with great descriptions! Thumbs up


Meat Slicer 6 years ago

Wow, takes me back a few years to a little Mexican holiday... Do you have a recipe for 'Mole Poblano' - and for the unitiated, no i'm not talking about the small mammal.


NorCal D profile image

NorCal D 6 years ago from SF Bay Area & San Diego

Your food articles are great! They always make me hungry. This Queso Fundido looks like a good starter for a party.


Canklefish profile image

Canklefish 6 years ago from East Coast

This recipe looks amazing; Gonna try it this weekend.

Great Hub.


Mira8 5 years ago

Why would you use Mozz, an italian cheese, in a mexican recipe? That makes no sense.


vespawoolf profile image

vespawoolf 4 years ago from Peru, South America

Love your hubs...techniques are well explained and the writing reflects your passion for food. You need to publish a cookbook!


Star2237 4 years ago

I'm Mexican and I lOve queso fundidO


Kris 4 years ago

@Mira, FYI Mozzarella cheese is similar to Oaxaca or Asadero cheese......why would it not make sense to use it?

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