Go Back
–+ servings
Blistered roasted jalapenos

Queso fundido with roasted jalapenos

Loaded with smoky roasted jalapeños, spicy chorizo, fresh tomato, and two perfectly melted cheeses infused with a splash of Mexican beer, this dip is the ultimate crowd-pleaser. It’s creamy, flavorful, and just the right amount of spice. Perfect for scooping up with tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine Mexican
Servings 6
Calories 393 kcal

Ingredients
  

  • 8 oz mild cheddar cheese shredded
  • 8 oz Monterey Jack cheese shredded
  • 2 roasted jalapeños finely diced
  • 1/2 cup Mexican beer such as Modelo or Pacifico
  • 1 tsp sodium citrate for a silky texture
  • 4 oz chorizo crumbled and cooked
  • 1 small white onion finely diced
  • 2 garlic cloves minced
  • 1 medium tomato finely diced
  • 1 tbsp olive oil
  • 1 tsp chili powder add more to taste
  • Fresh cilantro chopped (for garnish)
  • Tortillas or tortilla chips for serving

Instructions
 

Prepare ingredients:

  • Roast the jalapeños: Place them directly over a gas flame or under a broiler until charred and blistered. Cool, peel off the skin, and dice.
  • Shred the cheeses and set aside. Dice the tomato and set it aside.

Cook the Chorizo and Aromatics:

  • Heat a skillet over medium heat. Add the chorizo and cook until browned and crumbly (about 4–5 minutes). Remove with a slotted spoon and set aside.
  • In the same skillet, add olive oil (if needed) and sauté the onion and garlic until fragrant and translucent (about 2–3 minutes). Stir in the roasted jalapeños, tomato, and chili powder, cooking for another 1–2 minutes until the tomato begins to soften.

Melt Cheese with Beer and Sodium Citrate:

  • In a medium saucepan over medium heat, add the beer and stir in the sodium citrate until dissolved.
  • Gradually add the shredded cheeses, stirring constantly until smooth and fully melted. The sodium citrate ensures the cheese stays creamy and doesn't separate.

Combine and Serve:

  • Pour the melted cheese into the skillet with the onion, garlic, jalapeños, tomato, and chili powder. Add the cooked chorizo and stir gently to combine.
  • Garnish with fresh cilantro and serve immediately with tortilla chips.

Notes

Ingredient Questions

  1. Can I use a different cheese?
    • Yes! Oaxaca is typically used for this dip and can provide a more authentic variant. Monterey Jack can be swapped for pepper jack (for extra spice) or a mild Colby.
  2. Do I have to use sodium citrate?
    • Sodium citrate is optional but highly recommended for a creamy texture. If you skip it, be sure to melt the cheese gently over low heat to avoid separation. Cornstarch can be a partial alternative, though it won’t be as smooth.
  3. What kind of beer works best?
    • A light Mexican lager like Modelo, Pacifico, or Corona works best. If you want to skip beer, substitute with chicken broth or milk for a similar consistency without the beer flavor.
  4. Is chorizo necessary?
    • No, but it adds a lot of flavor! You can replace it with crumbled sausage, bacon, or a plant-based sausage for a vegetarian option. Or omit it entirely and load up on roasted veggies.
  5. Are roasted jalapeños optional?
    • Yes, but roasting brings out a smoky, slightly sweet flavor. If you’re short on time, canned or jarred green diced chilis can work, or substitute with milder peppers like poblano.

Technique Questions

  1. How do I roast jalapeños?
    • Roast them directly over a gas flame or under the broiler, turning frequently until charred. Then let them steam in a covered bowl for 5 minutes and peel off the skins.
  2. How do I avoid the cheese separating?
    • Dissolve the sodium citrate in beer first, then add cheese slowly while stirring. If skipping sodium citrate, melt cheese gently over low heat and avoid overheating.
  3. Can I make this ahead of time?
    • Queso fundido is best fresh, but you can make the chorizo and prep the ingredients ahead of time. Reheat the cheese mixture gently over low heat and stir frequently to restore its texture.

Serving Questions

  1. What should I serve it with?
    • Tortilla chips or warm tortillas are classic. Veggie sticks like bell peppers, carrots, or celery are also great for dipping.
  2. How many people does this serve?
    • This recipe yields 4–6 servings as an appetizer. For a larger crowd, double the recipe and use a large cast-iron skillet or oven-safe dish.

Customization Questions

  1. Can I make it spicier or milder?
    • For more spice, add a pinch of cayenne, extra jalapeños, or use hot chorizo. For a milder version, reduce the jalapeños or remove the seeds and membranes.
  2. Can I add other ingredients?
    • Absolutely! Add-ins like black beans, roasted corn, or diced avocado can make it more filling. For a heartier dish, pour the queso over nachos or baked potatoes.

Nutrition

Calories: 393kcalCarbohydrates: 5gProtein: 22gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 83mgSodium: 483mgPotassium: 162mgFiber: 1gSugar: 2gVitamin A: 1057IUVitamin C: 10mgCalcium: 560mgIron: 1mg
Keyword dip, queso, queso fundido
Tried this recipe?Let us know how it was!