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Under 30 Minutes

Queso Fundido with Chorizo

We recommend D'Artagnan Spanish-style chorizo for this recipe. Made from heritage pork, it has great flavor and is widely available (

  • Prep:
  • Total Time:
  • Yield: Makes 3 cups
Queso Fundido with Chorizo

Photography: chris court

Source: Martha Stewart Living, December 2012


  • 2 tablespoons extra-virgin olive oil
  • 1 pound Spanish (cured) chorizo, sliced on the bias 3/8 inch thick
  • 1 cup diced sweet onion, such as Vidalia
  • 1 can (4 ounces) diced green chiles
  • Coarse salt
  • 1/3 cup gold tequila
  • 1 pound Monterey Jack cheese, grated (4 cups)
  • 16 ounces tortilla chips, for serving


  1. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Working in batches, add chorizo and cook, stirring occasionally, until lightly browned in places, 3 to 4 minutes. Transfer chorizo to a serving dish.

  2. Add onion, chiles, and 1 teaspoon salt to skillet, and raise heat to medium-high. Saute, stirring occasionally, until onions are translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly absorbed by vegetables, about 30 seconds.

  3. Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until cheese is melted, 5 to 7 minutes. Transfer to a fondue pot, and serve with chips and chorizo.

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