This Queso Funded with Chorizo is a silky and spicy cheese dip that comes together super quick!

Have you ever had one of those days where you just want to drown yourself in a bowl full of hot, melty, gooey cheese?

It’s been one of those days.

Just last week I went out to a fun food event with my friend and left my husband at home with the kids. I came home late that night and found him on the phone talking to someone. Turns out it was someone from his company offering him a position at a new job up in Canada.

Yes, Canada.

Seeing as we just barely moved into our new place less than 6 months ago, I was a little hesitant to start the process all over again. But it’s just a temporary move {a year or two} and we’ll be back in the states.

We’ve been on some fun adventures, like travelling on the road in a 5th wheel trailer {with three kids and pregnant} for a year. It’s going to be tough, but I’m praying my kids will look back at all of our moves and little “adventures” and see them as fun and memorable.

So now I start the process of passports, visas, and snow boots.

In the meantime you may or may not find me with my face buried deep in a bowl full of this hot {and just a tad spicy} Queso Fundido with Chorizo. It’s super easy to whip together, and you can serve it up with tortilla chips or even spoon it onto soft flour tortillas. It can set up pretty quickly when left out at room temperature, so try keeping it in a mini crock pot or a fondue pot to help it keep it’s silky texture.

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Queso Fundido with Chorizo

This Queso Funded with Chorizo is a silky and spicy cheese dip that comes together super quick!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6
Calories: 411 kcal
Author: Shawn


  • 8 oz chorizo, casings removed, crumbled
  • Olive oil, as needed
  • 1/2 cup onion, chopped
  • 1 tsp garlic, minced (or equivelant Gourmet Garden Garlic)
  • 5 tsp all-purpose flour
  • 1/2 cup white wine
  • 1/4 cup pickled jalapeno, chopped, plus 1 tablespoon pickling juice
  • 3/4 cup milk
  • 8 oz Monterey Jack cheese, shredded
  • 8 oz whole-milk mozzarella, shredded
  • Tortilla Chips or soft flour tortillas for dipping


  • In a skillet brown the Chorizo, breaking it up with a spatula until it's cooked and crumbled. Remove to a paper towel lined plate to drain.
  • Add a tsp of olive oil to the skillet and toss in the onions. Stir and cook for 5-6 minutes or until translucent. Add the garlic and cook until fragrant (30 seconds).
  • Sprinkle in the flour over the onions and garlic, stir and cook until flour starts to brown (about 1 minute).
  • Pour in cooking wine and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes.
  • Gradually add the milk, whisking, and bring to a gentle boil until thickened (about 1 minute). Add the cheeses and reduce the heat to low.
  • Cook, stirring frequently, until the cheese fully melts, (about 3 minutes). Stir in the reserved chorizo. Transfer to a serving dish, or into a mini crock pot, or fondue pot. Serve with chips or soft flour tortillas. Enjoy!
recipe adapted from: Food Network


Calories: 411kcal | Carbohydrates: 6g | Protein: 25g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 90mg | Sodium: 1001mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 827IU | Vitamin C: 2mg | Calcium: 512mg | Iron: 1mg
Keywords: chorizo, jalapenos, monterey jack cheese, mozzarella cheese, queso fundido, tortilla chips
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
21 Responses
  1. Mia and Oliver's mommy

    So I tried it with American cheese. It came out great. My guest really loved it. Thanks for the recipe. 🙂

    1. Shawn

      I have never tried it with American, but I don’t see why it wouldn’t work. Let me know if you give it a go, and how it turns out! 🙂

    1. Shawn

      We are going to be on the west coast, but it’s about 19 hours north of Vancouver… close to Alaska. LOL, that would be a looooong drive for you guys, but we would love to stop by on our way up and say hi! 🙂

  2. Heidi @foodiecrush

    The dip looks divine but the news is even better! I would love to have a few mini adventures like your kids, maybe you can adopt me? Just don’t come back with one of those funny accents.

    1. Shawn

      I know! Bummer, we need to get together before I leave! Are you planning on going to Blended Conference in January? I’m coming back for that!

  3. Hayley @ The Domestic Rebel

    Moving to Canada, eh? (sorry, bad joke I couldn’t resist–I’m terrible, I know). While it may be stressful, I’m sure you and your kids will appreciate the fun adventure. Who knows, maybe you’ll never want to come back! In the meantime, I fully endorse burying your face in this queso dip. I would do the same thing and um, SO wish I could right now.

  4. Donnie W

    Hubby is retired military and we moved every 2 years. It was a great adventure and hard to settle down when he did retire. It will be fun to keep up with your posts.

    1. Shawn

      Thanks Donnie! Sometimes I feel like we are in the military with how often we move. It will be fun to share my adventure with everyone. 🙂

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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