Queso Fundido. Mexican dip of melted cheese, spicy chorizo and beer

This spicy, spicy cheese snack is a wonderful contrast to fresh, cold tomato salad. For this dish, use an ovenproof cast-iron skillet or several small pans in which the queso can be served directly.


  • 1 shallot
  • 1 clove of garlic
  • 75 g chorizo
  • 2 + 1 tablespoon olive oil
  • 1 teaspoon caraway powder
  • 2 tsp chipotle powder (smoked chili powder)
  • 75 m light beer
  • 100 g grated Emmental cheese
  • 100 g grated Old Amsterdam
  • 3 tomatoes
  • Juice and zest of a 1/2 lime
  • 1 tbsp red wine vinegar
  • a few sprigs of fresh cilantro
  • Salt and pepper


Preheat the oven to 200°C.
Finely chop the shallot and garlic clove. Cut the chorizo into small cubes. Heat 2 tablespoons of olive oil in a cast iron pan and roast the shallot, garlic clove, cumin, chipotle powder and chorizo cubes. Deglaze with beer. Add the grated cheese and place the mixture in the oven for 10 – 12 minutes until the cheese is melted.

In the meantime, prepare the salsa: cut the tomato into quarters, remove the flesh and then cut the tomatoes into small cubes. Mix with the grated lime zest, lime juice, red wine vinegar and olive oil. Finely chop the coriander (also the stems, these are very tasty) and mix through the salsa. Season with salt and pepper to taste.
Remove the queso from the oven when it is sizzling and golden brown around the edges. Serve directly with the salsa and tortillas for dipping. If you want to prepare the queso earlier, let it cool down and melt it again in the oven before serving.

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