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Savory Giant Skillet Queso Fundido Recipe with Chorizo and Hatch Chiles

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A quick and easy skillet queso fundido featuring melty cheese, spicy chorizo, and smoky Hatch chiles, perfect for parties and busy weeknights.

Ingredients

Scale
  • 12 ounces Mexican-style fresh chorizo, casing removed
  • 2–3 medium Hatch chiles, roasted, peeled, and chopped (or poblano peppers as substitute)
  • 8 ounces shredded Oaxaca cheese
  • 4 ounces shredded Monterey Jack cheese
  • 2 ounces shredded sharp white cheddar cheese
  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • A handful fresh cilantro, chopped (optional)
  • 1 teaspoon fresh lime juice
  • Salt and pepper to taste
  • Optional: sliced jalapeños for more heat
  • Optional: sprinkle of smoked paprika for extra smokiness

Instructions

  1. Preheat broiler or grill. Roast Hatch chiles under broiler, turning every 2-3 minutes until skin is blistered and blackened (8-10 minutes). Transfer to bowl, cover with plastic wrap, and steam for 5 minutes. Peel, remove seeds, and chop.
  2. Heat olive oil in large cast-iron skillet over medium heat. Add chorizo, breaking apart with spoon. Cook until browned and no pink remains (7-8 minutes). Remove chorizo with slotted spoon and set aside, leaving fat in skillet.
  3. Add diced onion to skillet with chorizo fat and sauté until translucent and slightly caramelized (about 4 minutes). Add minced garlic and cook 1 more minute. Season with salt and pepper.
  4. Return chorizo to skillet with onions and garlic. Stir in chopped Hatch chiles. Spread mixture evenly. Sprinkle Oaxaca, Monterey Jack, and cheddar cheese evenly on top.
  5. Reduce heat to low, cover skillet with lid or foil, and melt cheese gently for 7-10 minutes. Avoid high heat to prevent burning.
  6. Once cheese is melted and bubbly with golden edges, remove from heat. Squeeze fresh lime juice over top and sprinkle chopped cilantro.
  7. Serve immediately with warm tortillas, tortilla chips, or fresh-cut veggies.

Notes

For a crispier top, broil the skillet for 1-2 minutes at the end, watching carefully to avoid burning. Use fresh cheeses for best melt and flavor. Leftovers keep well refrigerated for up to 3 days and reheat gently covered to maintain gooey texture. Vegetarian version can be made by substituting chorizo with sautéed mushrooms and smoked paprika.

Nutrition

Keywords: queso fundido, chorizo, Hatch chiles, party recipe, skillet queso, Mexican appetizer, melty cheese dip

Find it online: https://jollyfork.com/savory-giant-skillet-queso-fundido-recipe-with-chorizo-and-hatch-chiles-easy-and-perfect-for-parties/