Creamy Queso Fundido combines melted Manchego and queso quesadilla with jalapeños, dried cranberries, and rosemary for a warm appetizer ready in only 10 minutes.
Unlike traditional queso fundido topped with chorizo, this meatless queso fundido gets a sweet and spicy contrast from cranberries and jalapeños. It comes together quickly in one skillet and pairs well with tortilla chips or my Easy Taco Dip for an appetizer spread.
Quick Look: Queso Fundido
- ⏱️ Prep Time: 5 minutes
- 🔥 Cook Time: 5 minutes
- ⏲️ Total Time: 10 minutes
- 🍽️ Servings: 12
- 🌶️ Flavor Profile: Savory, mildly spicy, and slightly sweet
- 🧀 Texture: Creamy, gooey, and stretchy
- 👌 Difficulty: Easy
- 🎉 Best For: Parties, holidays, and sharing
- 🍳 Cooking Method: Stovetop skillet
- 🧀 Key Ingredients: Manchego, queso quesadilla, white wine, cranberries, and jalapeños
- Why This Recipe Works: Combining two good melting cheeses and adding them gradually helps create the creamy, stretchy consistency that makes queso fundido satisfying. If you enjoy warm cheese appetizers, my Whipped Feta Dip makes another flavorful option for sharing.
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What Is Queso Fundido?
Queso fundido means melted cheese in Spanish. The Mexican appetizer is made with melted cheese and can include toppings such as chorizo.
Compared with American queso, queso fundido has a thicker, stretchier texture rather than a smooth, sauce-like consistency.
Queso quesadilla gives this recipe a buttery, creamy flavor, while Manchego adds a deeper nutty note. Crispy tortilla chips make an easy pairing for the warm cheese.
Ingredients
- Olive oil, ⅓ cup. Use it to cook the onion before adding the wine and cheeses. Avocado oil or another medium to high-smoke-point oil works too.
- White onion, ½ small onion, minced. It gives the cheese mixture a savory base. Shallots are a good substitute.
- White wine – 1 cup. It provides the liquid for melting the cheeses and adds light acidity to the rich dip.
- Manchego cheese – 10 oz, coarsely shredded. Its nutty, savory flavor pairs well with the milder queso quesadilla.
- Queso quesadilla – 10 oz, coarsely shredded. Its buttery flavor and creamy texture make it a good cheese for melting.
- Dried cranberries – ½ cup. Their sweetness contrasts with the rich melted cheese and spicy jalapeños.
- Jalapeño peppers – 2, deseeded. Chop one for the cheese mixture and cut the other into rounds for topping to add mild chile heat.
- Fresh rosemary – 1 sprig, chopped. Its herbal, piney flavor pairs well with the cranberries and melted cheese.
How to Make Queso Fundido
- Cook the onion: Heat the olive oil in a medium, heavy-bottomed skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until translucent.
- Simmer the wine: Pour in the white wine and simmer for about 60 seconds, stirring occasionally.
- Melt the cheeses: Add the Manchego and queso quesadilla gradually, about 1 cup at a time. Whisk constantly, allowing each addition to melt and become smooth before adding the next.
- Add the cranberries and jalapeño: Stir in the dried cranberries and chopped jalapeño until evenly mixed into the melted cheese.
- Garnish and serve: Sprinkle with the chopped rosemary and top with the jalapeño rounds. Serve hot with tortilla chips on the side.
FAQ About Queso Fundido
Oaxaca, Chihuahua, and queso quesadilla are popular choices because they melt smoothly and give queso fundido its signature stretchy texture. Monterey Jack also works well when Mexican melting cheeses aren't available.
Yes. Chorizo is a traditional addition, but it isn't required. Cranberries and jalapeños give this recipe sweet and mildly spicy flavors without adding meat.
Most queso fundido recipes are naturally gluten-free, but it depends on the ingredients added to the cheese. This recipe is gluten-free and pairs well with gluten-free tortilla chips or warm corn tortillas.
What to Serve with Homemade Queso Fundido
- Tortilla Chips: Crisp tortilla chips are perfect for scooping the hot cheese and add crunch against its creamy texture.
- Warm Tortillas: Spoon the melted cheese onto warm corn or flour tortillas and serve immediately.
- Fresh Salsa or Pico de Gallo: Fresh tomatoes, onions, chiles, and lime add acidity that helps balance the richness of the cheese.
- Guacamole: Creamy avocado pairs naturally with the jalapeño and melted cheese flavors. For a larger appetizer spread, serve the queso fundido alongside my Easy Charcuterie Board.
Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.
Queso Fundido
Equipment
- 1 stovetop
- 1 pan
Ingredients
- ⅓ cup olive oil
- ½ small white onion – minced
- 1 cup white wine
- 10 oz Manchego cheese – coarsely shredded
- 10 oz Queso Quesadilla – coarsely shredded
- ½ cup dried cranberries
- 2 jalapeño peppers – deseeded (1 chopped and 1 cut into rounds)
- 1 sprig fresh rosemary – chopped
Instructions
- Cook the onion: Heat the olive oil in a medium, heavy-bottomed skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until translucent.
- Simmer the wine: Pour in the white wine and simmer for about 60 seconds, stirring occasionally.
- Melt the cheeses: Add the Manchego and queso quesadilla gradually, about 1 cup at a time. Whisk constantly, allowing each addition to melt and become smooth before adding the next.
- Add the cranberries and jalapeño: Stir in the dried cranberries and chopped jalapeño until evenly mixed into the melted cheese.
- Garnish and serve: Sprinkle with the chopped rosemary and top with the jalapeño rounds. Serve hot with tortilla chips on the side.
Recipe Notes
Storage and Reheating
Make Ahead: Prepare the queso fundido up to 30 minutes before serving and keep it covered. Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheating: Warm the queso fundido in a skillet over medium heat, stirring until the cheese is melted and bubbly again. If the cheese has thickened considerably, stir gently as it warms.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
I served this as an appetizer and it went quickly. Everyone loved scooping up the warm cheese with chips.
Loved the sweet and salty combination of flavors in this queso fundido. My friends asked for the recipe.
Very creative and inspiring sip, one can play with the cheese they way you want :). Love the recipe a lot. I hope you've had a delicious and happy Thanksgiving.
Ohhh...and I did a dip too!!!
Such a gorgeous dip, and the flavors are calling out for tortilla chips, aren't they! The green jalapenos and red cranberries take this crowd pleaser all the way to Christmas!
Oi, Denise! Am writing to you from Foz do Iguacu, today... have had several good cheeses from Brasil while I have been here the last 10 days. I will be back in San Antonio on Friday...where can I get Cacique products? H.E.B.?
Hi, John!!! Yes! You can get Cacique products at HEB and Walmart too. Thank you for stopping by. I hope you are having a wonderful time in Brazil.
Love the idea of this dip! So MANY different flavors going on! This looks perfect -- thanks. And Happy Thanksgiving!