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Easy 5-Ingredient Queso Fundido

this Easy 5-Ingredient Queso Fundido is the ultimate cheesy appetizer because it's quick, easy, comforting, delicious and packed with mushrooms

Here’s an Easy 5-Ingredient Queso Fundido for you (because who’s counting the avocado oil and salt!?) for the ultimate cheesy appetizer! Tonight we’re making a game day classic that’s incredibly comforting and delicious. The mushrooms give it an earthy flavor and the soyrizo makes this a great vegetarian option. This quick and easy dip is actually inspired by one of our favorite local restaurants (in Pasadena). Hope you dig in and enjoy!

How To Make An Easy 5-ingredient Queso Fundido

Here’s a video of how to make an Easy 5-Ingredient Queso Fundido! For another delicious appetizer recipe, check out my Chipotle Chicken Dip.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4 to 6

Ingredients

  • 2 tablespoons avocado oil, divided
  • 8 ounces soy chorizo or pork chorizo
  • 4 ounces baby Bella mushrooms, chopped
  • 2 serrano peppers, seeds removed and finely chopped
  • 10 ounces Oaxaca Cheese, torn into shreds
  • 8 ounces freshly grated queso quesadilla or Monterey Jack cheese
  • ¼ teaspoon kosher salt
  • Tortilla chips or charred tortillas, for serving

Step-By-Step Method

  1. Preheat the oven to 375°F and line a plate with paper towels.
  2. Heat an 8-inch to 10-inch oven-safe skillet over medium-high heat. Once the pan is hot, add 1 tablespoon of the avocado oil and the soy chorizo. Cook, stirring occasionally, until browned in places, about 5 minutes. Spoon the chorizo onto the prepared paper-towel-lined plate. Set aside ¼ cup of chorizo for garnish.
  3. Add the remaining tablespoon of avocado oil to the skillet. Add the mushrooms, serrano peppers, and salt. Stir to combine. Cook, stirring occasionally, until the mushrooms have released their liquid and have softened, 5 to 7 minutes. Add the chorizo (minus the ¼ cup set aside for garnish!) back in and stir to combine. Remove from heat.
  4. Add half of the cheese to the skillet and stir to combine until melted and well incorporated. Sprinkle the remaining cheese in an even layer over top. Transfer the skillet to the oven and bake until the cheese is melted and bubbly but not browned, 10 to 12 minutes.
  5. Remove from the oven and garnish with the reserved chorizo. Serve immediately with tortilla chips and/or charred tortillas.

Recipe Tip

I used soy chorizo here, if using pork, you can drain all but 1 tablespoon of the fat from the pan before adding the mushrooms.

Print Recipe

What You'll Need:

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4 to 6

2 tablespoons avocado oil, divided
8 ounces soy chorizo or pork chorizo
4 ounces baby Bella mushrooms, chopped
2 serrano peppers, seeds removed and finely chopped
10 ounces Oaxaca Cheese, torn into shreds
8 ounces freshly grated queso quesadilla or Monterey Jack cheese
¼ teaspoon kosher salt
Tortilla chips or charred tortillas, for serving

Steps:

1. Preheat the oven to 375°F and line a plate with paper towels.

2. Heat an 8-inch to 10-inch oven-safe skillet over medium-high heat. Once the pan is hot, add 1 tablespoon of the avocado oil and the soy chorizo. Cook, stirring occasionally, until browned in places, about 5 minutes. Spoon the chorizo onto the prepared paper-towel-lined plate. Set aside ¼ cup of chorizo for garnish.

3. Add the remaining tablespoon of avocado oil to the skillet. Add the mushrooms, serrano peppers, and salt. Stir to combine. Cook, stirring occasionally, until the mushrooms have released their liquid and have softened, 5 to 7 minutes. Add the chorizo (minus the ¼ cup set aside for garnish!) back in and stir to combine. Remove from heat.

4. Add half of the cheese to the skillet and stir to combine until melted and well incorporated. Sprinkle the remaining cheese in an even layer over top. Transfer the skillet to the oven and bake until the cheese is melted and bubbly but not browned, 10 to 12 minutes.

5. Remove from the oven and garnish with the reserved chorizo. Serve immediately with tortilla chips and/or charred tortillas.

Tip
I used soy chorizo here, if using pork, you can drain all but 1 tablespoon of the fat from the pan before adding the mushrooms.

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