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5.0 from 6 votes

Queso Fundido

This Queso Fundido Dip is made with only a few ingredients and ready in 10 minutes! This gooey, melty and delicious queso dip is one of the easiest party dips ever!

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4 servings
Calories: 462 kcal
Course: Appetizer
Cuisine: American , Tex-Mex

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 12 ounces Monterey Jack cheese,shredded
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 - 2 tablespoons chopped roasted jalapenos or canned chiles
  • 4 ounces goat cheese
  • Chopped cilantro for garnish
  • Tortilla Chips to serve

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees Fahrenheit OR preheat the broiler
  2. In a 9 or 10 inch cast iron skillet over medium heat melt the butter. Whisk in the flour and cook for about one minute. Whisk in the milk and cook for about 3 minutes or until slightly thickened. 
  3. Remove from the heat and immediately add the shredded Monterrey Jack cheese. Mix and season with salt and pepper. Add the chopped roasted jalapenos. Crumble the goat cheese on top and mix it gently. Don’t over mix.
If Baking:
  1. Place the pan in the preheated 400 degrees oven and bake for about 12-15 minutes or until the top starts to get golden brown
If Broiling:
  1. Put the pan under the broiler and broil until the top is golden brown. Watch it! It won’t take long!!
  2. Remove from the oven and garnish with chopped cilantro. Serve hot with tortilla chips for dipping.

Notes

  • Queso Fundido with Chorizo
  •  You will need 8 ounces of Mexican chorizo. Skip the butter and use the chorizo drippings. If you don't have enough drippings then add enough butter to have about 1 tablespoon total.
  •  If you don't have a cast iron skillet, use an oven-safe skillet or a sauce pan. You can always pour the queso into a baking dish before baking/broiling.
  • Heat a 9 or 10-inch cast iron skillet over medium-high heat. Add the Mexican chorizo and cook until crumbly and crispy. Remove about 1/4 cup of the chorizo to use as topping then, drain all but 1 tablespoon of the fat rendered. 
  • Add flour to the skillet and cook for about a minute stirring constantly.
  • Whisk in the milk and cook for about 3 minutes or until slightly thickened,
  • Remove from the heat and immediately add the shredded Monterrey Jack cheese. Mix and season with salt and pepper. Add the chopped roasted jalapenos.
  • Crumble the goat cheese on top and mix it gently. Don’t over mix. Top with the remaining chorizo.
  • Bake or broil until the top is golden brown. Garnish with chopped cilantro (or parsley) and serve.

Nutrition Information

Calories 462kcal (23%) Carbohydrates 5g (2%) Protein 28g (56%) Fat 36g (55%) Saturated Fat 23g (115%) Cholesterol 102mg (34%) Sodium 732mg (31%) Potassium 149mg (4%) Sugar 3g (6%) Vitamin A 1170IU (23%) Vitamin C 4.1mg (5%) Calcium 743mg (74%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 462

% Daily Value*

Calories 462kcal 23%
Carbohydrates 5g 2%
Protein 28g 56%
Fat 36g 55%
Saturated Fat 23g 115%
Cholesterol 102mg 34%
Sodium 732mg 31%
Potassium 149mg 3%
Sugar 3g 6%
Vitamin A 1170IU 23%
Vitamin C 4.1mg 5%
Calcium 743mg 74%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.