Mexican Cheese Dip (Queso Fundido)

Instructions

1. Preheat the Oven: Preheat the oven to 400°F. Position a rack in the upper third of the oven.
2. Prepare the Filling: Prepare one of the three fillings. For the salsa version, use a thick roasted red salsa and drain away any loose liquid. For the chorizo version, cook the chorizo in a small skillet over medium heat for 6–7 minutes, breaking it into small crumbles, until fully cooked. Transfer it to a paper towel-lined plate and drain the excess fat. ½ cup roasted poblano strips, ⅓ cup roasted red salsa, or 4 oz Mexican chorizo½ cup roasted poblano strips, ⅓ cup roasted red salsa, or 4 oz Mexican chorizo
3. Combine the Cheese: Toss the freshly shredded Oaxaca cheese with the Muenster or Chihuahua cheese until evenly mixed.4 oz Oaxaca cheese, 4 oz Muenster or Chihuahua cheese
4. Assemble the Queso: Spread about half of the chosen filling across the bottom of an 8-inch oven-safe skillet, baking dish, or cazuela. Cover it evenly with the shredded cheese. Arrange the remaining filling over the cheese so some of it remains visible after baking.prepared filling, shredded cheese
5. Melt the Cheese: Bake for 5–7 minutes, or just until the cheese is completely melted and bubbling around the edges.assembled queso fundido
6. Brown the Top: For a lightly browned surface, switch the oven to broil and cook for 30–60 seconds. Watch continuously and remove the dish as soon as a few golden spots appear.melted queso fundido
7. Serve: Carefully place the hot dish on a heatproof surface and serve immediately with warm flour tortillas. Use spoons to help portion the cheese into the tortillas if needed.warm flour tortillas, tortilla chips if desired