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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Cheese » Queso Fundido (Flameado)!!

Queso Fundido (Flameado)!!

June 10, 20226 Comments

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Queso Fundido! Buried Cheese! That would be the literal translation! Lots of melted cheese loaded with Mexican chorizo and chipotle. Anytime I prepare queso fundido it reminds me of the special time I spent with my tia Minerva in Monterrey, N.L., back in 2011. We spent a lot of time cooking together and she helped me get over my fear of using a traditional pressure cooker. I spent many hours listening to her recall special family history that I was too young to remember. While I was visiting, she asked me to come up with a menu for a big dinner she was planning. I was a nervous wreck, but with her help and confidence in me, I pulled it off! I prepared a huge tray of this recipe that night.

queso fundido in skillet with margaritas

What Is Your Main Motivation For Cooking?

Tengo hambre! I am hungry! Lol! Besides that I am hungry for some tasty Mexican food, it’s the food memories that motivate me. Most of the family recipes I learned were from memory. There were no real written or documented recipes to follow. Well, except for my tia, she had stacks of written recipes and cut outs from magazines. She always was ahead of her time and loved exploring new recipes besides the traditional. I love the idea knowing that mom and her sisters shared recipes with each other. Those are the ones my family and I cherish the most.

I Am On A Roll, But Try Not To Ramble On!

Once the food memories start, I feel like I can ramble on and on! Lol! I try to keep it short and sweet, so I don’t bore you all with too much to read. Have fun with the recipe. Experiment with a variety of cheese and mix in Ingredients. I once prepared this recipe and topped it with chunks of smoked brisket! Oooh, and in the center was guacamole! it was amazing!

queso fundido in skillet with folded flour tortillas on the side
I put in the extra effort and even prepared some small, thicker flour tortillas just to enjoy with all this delicious queso! https://pinaenlacocina.com/tortillas-a-staple-in-the-mexican-kitchen/
Oaxaca cheese and Chihuahua cheese in separate bowls
Oaxaca and Chihuahua cheese are two of the best for recipes when you need a good melting cheese. If you can’t find either, you can mix Mozzarella with monterey jack.
chorizo casero sauteed with onion and serrano pepper
I pulled out the last of my homemade pork chorizo. I took the time and chopped the pork butt by hand to yield a coarse looking chorizo. Keep the chorizo frozen for a few months. The flavors will develop after a month or so. Be patient.
https://pinaenlacocina.com/chorizo-casero-rustic-mexican-chorizo/
queso fundido in skillet with spoon
big spoonful of queso and stretched cheese close up
close up of queso fundido on spoon
queso fundido taco close up

Queso Fundido

This queso fundido with two kinds of Mexican cheese, chorizo casero and chipotle will impress all of your cheese loving friends!
5 from 3 votes
Print Pin Rate
Course: Appetizer, Botana
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 8 Servings

Ingredients

  • 1 lb beef or pork chorizo
  • 1/2 cup white onion finely diced
  • 1 serrano pepper minced
  • 1-2 tbsp Avocado oil
  • 16 oz queso oaxaca shredded or pulled apart
  • 8 oz queso Chihuahua shredded
  • 3 chipotles in adobo finely chopped
  • warm tortillas or chips

Instructions

  • Cook the chorizo for 8-10 minutes at medium heat. I used homemade chorizo, this is the reason I added some oil. It has less fat. If using store bought and it has excess fat, remove some of it before mixing in the onion and serrano pepper. Saute for 4-5 more minutes, then set aside.
  • Preheat oven to 400 degrees F.
  • In an oven safe skillet or baking dish that can accommodate all that cheese, build two layers. Add half of the queso oaxaca, then half of the queso chihuahua. Then add half of the chorizo and all if the chipotle. Top with all of the remaining cheese.
  • Bake on the middle rack uncovered for 20 minutes. Remove from the oven and top with remaining chorizo. Transfer back to the oven and bake just until the cheese begins to brown lightly in spot. Serve right away with warm tortillas or chips. Add your favorite garnishes, guacamole, pickled peppers and onions…

Notes

Any good melting cheese works great for queso fundido. On occasion, I like to drizzle the top with Mexican crema before serving. Mix in some roasted poblano strips and precooked shrimp to really kick it up a notch!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Appetizers~Botanas, Cheese, Traditional Mexican Recipes Tagged With: Appetizers, Botanas, Cheese Recipes, Queso Fundido, Traditional Mexican Recipes

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Reader Interactions

Comments

  1. Richard W Lambert

    June 10, 2022 at 12:35 pm

    Thank you…I love the variety of cheeses you’ve incorporated.
    Now I am hungry to try your recipe!

    Reply
    • Sonia

      June 11, 2022 at 10:32 am

      Thank you Richard!

      Reply
  2. Jenine

    June 11, 2022 at 11:02 am

    This looks amazing, and I will definitely be making this very soon for my family. I love reading all about your family and recipe legacies. Whenever I talk with someone it always turns to food related stories and recipes lol. I can’t help myself I’m fascinated by food, and everything about it. Thank you for sharing your stories God bless you and your family 🙏🏼

    Reply
    • Sonia

      June 12, 2022 at 10:24 am

      Thank you Jenine! I appreciate you taking the time to comment!

      Reply
  3. Rosaleina Ochoa

    January 28, 2023 at 9:44 am

    Do we need to oil baking dish first??

    Reply
    • Sonia

      January 28, 2023 at 4:55 pm

      No, the cheese has a lot of oil/fat already.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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