This Keto Queso Fundido with Chorizo is a stellar low-carb appetizer that will be a party favorite! Serve with chips or veggies.
This Queso Fundido with Chorizo recipe is sponsored by our friends at Kiolbassa Smoked Meats. Thanks for supporting the brands that make Cast Iron Keto possible!
Guys, if there was ever a recipe you need to make ASAP, it's this Queso Fundido with Chorizo skillet 😍 It's the PERFECT blend of ooey gooey melty cheese, smoky + spicy Mexican chorizo, and some peppers and onions for extra flavor.
We used Kiolbassa Smoked Meats Mexican Style Chorizo in this recipe for a few reasons:
We adore Kiolbassa and we think that's pretty clear at this point. 😉 They have really shown up for their community this year through their Links of Love program where they have committed to feeding those in need by donating 10,000 pounds of sausage per month to fight food insecurity and to respond to disasters. We share this commitment to food justice, if you didn't know here at Cast Iron Keto, we donate 1% of our profits to organizations fighting for food equality.
We LOVE their products, they're simply delicious, made in small batches, and gluten-free.
Ingredients in Queso Fundido with Chorizo
- 1 tablespoon avocado oil
- 6 ounces cooked Kiolbassa chorizo, casing removed
- 1 small white onion, finely diced
- 1 green bell pepper, finely diced (or poblano pepper 😍 )
- 1-2 jalapeño, minced
- ½ teaspoon chili powder
- ¼ teaspoon sea salt
- 2 lbs Monterrey Jack cheese, grated
- 1 cup pico de gallo
- Cilantro, for topping
How to make Queso Fundido with Chorizo
- Preheat the oven to 400° F.
- Heat the oil in a 10" skillet over medium-high heat. Add the chorizo and cook stirring infrequently* to allow the chorizo to brown. Crumble with the back of a wooden spoon, for 4-5 minutes until browned and cooked through. Remove cooked chorizo with a slotted spoon and set aside.
- In the skillet over medium heat, add the diced onion, jalapeno, and bell pepper and cook 3-4 minutes until softened. Add in the chili powder and sea salt. Cook 30 seconds longer then remove from the heat.
- Add about ⅓ of the cheese to the skillet along with half of the chorizo. Stir to combine. Top with the remaining cheese and the rest of the chorizo in the middle.
- Transfer the skillet to the oven and bake for 10-12 minutes or until the cheese is melted and bubbly. Top with pico and cilantro and serve.
*Stirring frequently won't allow the meat to brown properly so resist the urge!
How to serve Queso Fundido with Chorizo
We love this queso skillet with low-carb tortilla chips or fresh-cut veggies! You can also serve it over grilled protein, chicken is a great option, then tucked into low-carb tortillas, YUM!
How to store leftovers
Store any leftovers in a lidded container in the refrigerator for up to 3 days.
To reheat, scoop out what you'll be eating, pop it into a broiler-safe skillet or baking dish, and broil under high heat for 3-5 minutes until bubbly.
Nutritional information
As always, you can find the full nutrition info breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card (listed per serving). You can find the serving size/yield at the top of the recipe card. You should always double-check your ingredients since different ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish then divide it by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.
Tools we used to make this recipe
- Cast Iron Skillet [budget option, heirloom splurge option]
- Cutting Board
- Cheese Grater
- Wooden Spoon
- Chef’s Knife
📖 Recipe
Queso Fundido with Chorizo
Ingredients
- 1 tablespoon avocado oil
- 6 ounces cooked Kiolbassa chorizo casing removed
- 1 small white onion finely diced
- 1 green bell pepper finely diced (or poblano pepper 😍 )
- 1 jalapeño minced
- ½ teaspoon chili powder
- ¼ teaspoon sea salt
- 2 lbs Monterrey Jack cheese grated
- 1 cup pico de gallo
- Cilantro for topping
Instructions
- Preheat the oven to 400° F.
- Heat the oil in a 10" cast-iron skillet over medium-high heat. Add the chorizo to the pan and cook, crumbling with the back of a wooden spoon, for 4-5 minutes until browned and cooked through. Remove with a slotted spoon and set aside.
- Add the diced onion, jalapeno, and bell pepper to the skillet and cook 3-4 minutes until softened. Add in the chili powder and sea salt. Cook 30 seconds longer then remove from the heat.
- Add about ⅓ of the cheese to the skillet along with half of the chorizo. Stir to combine. Top with the remaining cheese and the rest of the chorizo in the middle.
- Transfer the skillet to the oven and bake for 10-12 minutes or until the cheese is melted and bubbly. Top with pico and cilantro and serve.
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