Hot and spicy. Ooey, gooey, cheesy goodness. Give me more, give me more! That’s what your dinner and party guests will be saying when they get a taste of your homemade Spanish queso fundido.
If you’re new to this fondue-like dish, we guarantee you’ll want to become a seasoned pro once you get a taste. It’s an easy but mouthwateringly memorable recipe for festive occasions like holiday parties, or when your family simply needs a big dish of cheesy comfort food for a weekend meal.
Queso fundido, translated as “molten cheese,” is an amazing combination of hot, melted cheese, spicy chorizo, diced tomatoes, chilies, garlic, onions and warm spices, plus a generous splash of beer. It far surpasses the typical party-ready processed cheese dips served with chips.
What makes queso fundido so special? Unlike other party cheese dips — which are fully combined and melted before serving — queso fundido calls for making the chorizo mixture and melted cheese separately, then featuring the chorizo on top of the ooey, gooey cheese when you’re primed to put gastronomic awesomeness on the table. (All the better to get your guests’ attention.)
When you present this irresistible cheese dip along with a large assortment of chips, be prepared to sit back and hear your guests ooh and aah over every bite. Fortunately, you’ll have the recipe handy to share.
Cook’s note: Aleppo pepper is a crushed chili named after the Syrian town of Aleppo. Grown in Turkey and Syria, it’s popular in Middle Eastern and Mediterranean cuisine. It exudes an addictively tart, fruity flavor and moderate heat that builds slowly and delightfully surprises you. If you can’t find crushed Aleppo pepper locally, you can substitute crushed ancho chili, which is the dried form of the poblano pepper.