How do I know when my queso fundido is done?

Your queso fundido is ready when it's completely melted, hot, and bubbly around the edges, typically after 8-10 minutes in the oven. It should have a smooth, dippable consistency.

Can I substitute the cheeses in this Green Chile Queso Fundido?

Absolutely! While Monterey Jack and Oaxaca are ideal for meltiness, you can use a blend of white cheddar and Monterey Jack, or even pepper jack for extra spice.

Can I make this queso dip ahead of time?

It's best served fresh. While you can assemble the ingredients (except cilantro) and refrigerate, it's recommended to bake it just before serving for the optimal gooey texture.

How should I serve this spicy Mexican appetizer?

Serve your Green Chile Queso Fundido immediately in the hot skillet with plenty of warm tortilla chips, vegetable crudités, or even toasted baguette slices for dipping.

Best Green Chile Queso Fundido (Only 4 Steps)

Name: Green Chile Queso Fundido (Skillet) Is Savory Bliss
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1/2 cup finely chopped yellow onion; 2 cloves garlic, minced; 1 (4 ounce) can diced green chiles, drained; 1/2 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 1/8 teaspoon cayenne pepper (optional, for extra heat); 8 ounces Monterey Jack cheese, shredded; 4 ounces Oaxaca cheese, shredded; 2 ounces cream cheese, cut into cubes; 2 tablespoons chopped fresh cilantro, plus more for garnish; Salt and freshly ground black pepper to taste; Tortilla chips, for serving

Description

This Green Chile Queso Fundido is a rich, gooey, and spicy cheese dip made with roasted green chiles and served bubbling hot in a cast-iron skillet. It’s the perfect appetizer for sharing!

Ingredients

Scale

1 tablespoon olive oil
1/2 cup finely chopped yellow onion
2 cloves garlic, minced
1 (4 ounce) can diced green chiles, drained
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional, for extra heat)
8 ounces Monterey Jack cheese, shredded
4 ounces Oaxaca cheese, shredded
2 ounces cream cheese, cut into cubes
2 tablespoons chopped fresh cilantro, plus more for garnish
Salt and freshly ground black pepper to taste
Tortilla chips, for serving

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Instructions

Preheat your oven to 375°F (190°C).
Heat olive oil in a small oven-safe skillet (cast iron works best) over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the drained diced green chiles, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1-2 minutes, stirring to combine.
Remove the skillet from the heat.
Add the shredded Monterey Jack and Oaxaca cheeses, and the cubed cream cheese to the skillet. Stir gently until the cheeses begin to melt.
Stir in the chopped cilantro.
Season with salt and pepper to taste.
Place the skillet in the preheated oven and bake for 8-10 minutes, or until the cheese is completely melted and bubbly.
Garnish with additional fresh cilantro, if desired.
Serve immediately with tortilla chips for dipping.

Notes

For a smoother queso, you can use all Monterey Jack cheese.
If you don’t have Oaxaca cheese, substitute with more Monterey Jack or a mild white cheddar.
Roast your own green chiles for an even deeper flavor. Anaheim or Poblano peppers work well.
Adjust the cayenne pepper to your spice preference.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Baked
Cuisine: Mexican

Nutrition

Serving Size: 1/4 of recipe
Calories: 350
Sodium: 450mg
Fat: 28g
Saturated Fat: 16g
Carbohydrates: 6g
Fiber: 1g
Protein: 18g
Cholesterol: 70mg