Smoked Queso Fundido with Chorizo
A smoky, cheesy, and spicy queso fundido with Mexican chorizo, perfect for grill parties and sharing with friends. This recipe combines a blend of cheeses and chorizo smoked gently on the grill for a rich, melty, and flavorful snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
- 8 ounces Mexican chorizo, casing removed
- 1 cup shredded Oaxaca cheese
- 1 cup shredded Monterey Jack cheese
- 4 ounces cream cheese, softened
- 1 small jalapeño, seeded and finely chopped (optional)
- 2 cloves garlic, minced
- 1 small white onion, finely diced
- A handful fresh cilantro, roughly chopped
- 1 tablespoon olive oil
- Juice of half a lime (optional)
- Salt and pepper to taste
- Wood chips or chunks (hickory or mesquite), soaked in water for 30 minutes before use
Instructions
- Soak wood chips in water for about 30 minutes. Preheat grill to medium heat, aiming for 350°F (175°C). Arrange coals for indirect heat if using charcoal.
- Heat olive oil in a cast iron skillet over medium heat (on stove or grill). Add chorizo, breaking it apart with a spatula. Cook 5-7 minutes until browned and cooked through.
- Add diced onions, minced garlic, and jalapeño. Cook 3-4 minutes until onions soften and aroma develops.
- Lower heat and stir in cream cheese until fully melted and creamy.
- Remove skillet from direct heat. Fold in shredded Oaxaca and Monterey Jack cheeses until evenly distributed but not melted.
- Transfer skillet to grill’s indirect heat zone. Place soaked wood chips on coals or in smoker box. Close lid and smoke cheese mixture for 10-15 minutes until cheese is melted and bubbling with golden edges.
- Remove skillet carefully. Sprinkle with fresh cilantro and squeeze lime juice over the top.
- Serve immediately with sturdy tortilla chips or warm tortillas.
Notes
Soak wood chips for at least 30 minutes to prevent burning and bitter flavor. Use freshly shredded cheese for best melt and gooey texture. Use indirect heat on grill to avoid burning cheese. If grill runs hot, move skillet away from direct flames. Preheat and lightly oil skillet to prevent sticking. For dairy-free, substitute cheeses with plant-based melting cheese. For vegetarian, replace chorizo with sautéed mushrooms and smoked paprika.
Nutrition
- Serving Size: About 1/4 of the ski
- Calories: 350
- Fat: 28
- Carbohydrates: 3
- Protein: 18
Keywords: queso fundido, chorizo, smoked cheese, grill party snack, Mexican appetizer, melted cheese, smoky chorizo