Queso Fundido with Chorizo


Have you ever had one of those days where you just want to drown yourself in a bowl full of hot, melty, gooey cheese?

It’s been one of those days.

Just last week I went out to a fun food event with my friend and left my husband at home with the kids. I came home late that night and found him on the phone talking to someone. Turns out it was someone from his company offering him a position at a new job up in Canada.

Yes, Canada.

Seeing as we just barely moved into our new place less than 6 months ago, I was a little hesitant to start the process all over again. But it’s just a temporary move {a year or two} and we’ll be back in the states.

We’ve been on some fun adventures, like travelling on the road in a 5th wheel trailer {with three kids and pregnant} for a year. It’s going to be tough, but I’m praying my kids will look back at all of our moves and little “adventures” and see them as fun and memorable.

So now I start the process of passports, visas, and snow boots.

In the meantime you may or may not find me with my face buried deep in a bowl full of this hot {and just a tad spicy} Queso Fundido with Chorizo. It’s super easy to whip together, and you can serve it up with tortilla chips or even spoon it onto soft flour tortillas. It can set up pretty quickly when left out at room temperature, so try keeping it in a mini crock pot or a fondue pot to help it keep it’s silky texture.

Queso Fundido with Chorizo
  • 8 ounces fresh chorizo, casings removed, crumbled
  • Olive oil, as needed
  • ½ cup chopped onion
  • 1 tsp garlic, minced (or equivelant Gourmet Garden Garlic)
  • 5 teaspoons all-purpose flour
  • ½ cup white cooking wine
  • ¼ cup chopped pickled jalapeno, plus 1 tablespoon pickling juice
  • ¾ cup milk
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces whole-milk mozzarella, shredded
  • Tortilla Chips or soft flour tortillas for dipping
  1. In a skillet brown the Chorizo, breaking it up with a spatula until it's cooked and crumbled. Remove to a paper towel lined plate to drain.
  2. Add a tsp of olive oil to the skillet and toss in the onions. Stir and cook for 5-6 minutes or until translucent. Add the garlic and cook until fragrant (30 seconds).
  3. Sprinkle in the flour over the onions and garlic, stir and cook until flour starts to brown (about 1 minute).
  4. Pour in cooking wine and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes.
  5. Gradually add the milk, whisking, and bring to a gentle boil until thickened (about 1 minute). Add the cheeses and reduce the heat to low.
  6. Cook, stirring frequently, until the cheese fully melts, (about 3 minutes). Stir in the reserved chorizo. Transfer to a serving dish, or into a mini crock pot, or fondue pot. Serve with chips or soft flour tortillas.
  7. Enjoy!

recipe adapted from: Food Network


  1. Hubby is retired military and we moved every 2 years. It was a great adventure and hard to settle down when he did retire. It will be fun to keep up with your posts.

  2. Moving to Canada, eh? (sorry, bad joke I couldn’t resist–I’m terrible, I know). While it may be stressful, I’m sure you and your kids will appreciate the fun adventure. Who knows, maybe you’ll never want to come back! In the meantime, I fully endorse burying your face in this queso dip. I would do the same thing and um, SO wish I could right now.

  3. Canada! And just when I moved here! lol

    My husband and I love queso anything. I so need to make this!

    • I know! Bummer, we need to get together before I leave! Are you planning on going to Blended Conference in January? I’m coming back for that!

  4. CANADA?!? What an adventure! I think I’ll join you with a bowl of this delicious dip. :)

  5. Ohmygosh Shawn!! Your crazy life!!! You’ve got a great attitude towards it and the cheesy dip looks amazing. :)

  6. The dip looks divine but the news is even better! I would love to have a few mini adventures like your kids, maybe you can adopt me? Just don’t come back with one of those funny accents.

  7. So cool!!! Where in Canada??? If it’s on the west side we could come up and visit you!

    • We are going to be on the west coast, but it’s about 19 hours north of Vancouver… close to Alaska. LOL, that would be a looooong drive for you guys, but we would love to stop by on our way up and say hi! :)

  8. This looks so yummy. I think most days require cheese-face-stuffing. 😉 Wow, Canada. Have fun on your new adventure!

  9. Mia and Oliver's mommy says:

    Could you use American cheese for this?

    • I have never tried it with American, but I don’t see why it wouldn’t work. Let me know if you give it a go, and how it turns out! :)

  10. Mia and Oliver's mommy says:

    Okay thanks! Ill try it out and let you know. :)

  11. Mia and Oliver's mommy says:

    So I tried it with American cheese. It came out great. My guest really loved it. Thanks for the recipe. :)

  12. Is the something I could substitute the white cooking wine with?

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