Queso fundido, which translates to “melted cheese” in Spanish, is a popular Mexican appetizer or side dish. It features melted cheese in a rich and creamy sauce, often served with tortillas or bread for dipping. But what exactly goes into this ooey, gooey cheesy dip? Let’s take a closer look at the main ingredients that make up queso fundido.
The Cheese
At its core, queso fundido is all about the cheese. Traditional recipes call for a combination of Mexican cheeses like:
- Oaxaca cheese – Smooth and stretchy Mexican mozzarella-style cheese
- Chihuahua cheese – A semi-soft white cheese with a mild flavor
- Queso asadero – A Mexican cheese similar to Oaxaca with a creamy texture
- Queso fresco – A fresh white cheese with a crumbly texture
Using a blend of these cheeses gives queso fundido its distinctive melted texture and rich, savory flavor. Oaxaca cheese is often considered the MVP of queso fundido, as its ability to melt smoothly makes it perfect for a dip.
Some recipes may also incorporate other cheeses like Monterey jack, cheddar, or pepper jack to tweak the flavor profile. The key is to use good melting cheeses to achieve that essential creamy dip consistency.
The Sauce
Of course, queso fundido isn’t just melted cheese – the sauce is also crucial. A basic queso fundido sauce contains:
- Butter – Usually a few tablespoons to help create a smooth, creamy base.
- Milk – Around 1/2 to 1 cup to thin out the cheese and prevent clumping.
- Flour – A tablespoon or two of all-purpose flour helps thicken the sauce.
The butter, milk, and flour work together to create a bechamel sauce as the base for the cheese. Some recipes also incorporate heavy cream or evaporated milk for extra richness and body.
Flavorings
What takes queso fundido from basic melted cheese to a flavorful, crave-worthy appetizer is the mix of spices and other ingredients. Common flavorings include:
- Minced garlic – For a layer of savory flavor.
- Chopped jalapeños or chipotles in adobo – To add heat and smokiness.
- Ground cumin or chili powder – For extra Southwest/Tex-Mex flair.
- Diced tomatoes or chili peppers – For pops of color and acidity to cut the richness.
In addition to spices, queso fundido often contains mix-ins like cooked ground beef, chorizo sausage, poblano peppers, corn, or peas. The possibilities are endless for customizing the dip’s flavor profile.
Binders
To bring everything together into an ultra creamy, scoopable dip, queso fundido relies on a few key binders and thickeners:
- Cornstarch – Usually about 1-2 teaspoons dissolved in a bit of cold water. This helps thicken the melted cheese sauce.
- Sodium citrate – An emulsifying salt that keeps the cheeses smooth when melted. Around 1/4 to 1/2 teaspoon per batch.
- Gelatin – Unflavored gelatin powder (about a teaspoon) helps stabilize the proteins in the cheese.
These ingredients prevent the oils in the cheese from separating, so you get a perfect, silky dip every time.
The Best Cheeses for Queso Fundido
| Cheese | Description | Melting Ability |
|---|---|---|
| Oaxaca | Stretchy mozzarella-style cheese from Mexico | Excellent |
| Monterey Jack | Mild, creamy California cheese | Excellent |
| Asadero | Smooth, melty Mexican cheese | Excellent |
| Cheddar | Aged cow’s milk cheese with bold flavor | Good |
| Pepper Jack | Cheddar spiced with chili peppers | Good |
| Queso Fresco | Fresh Mexican cheese, crumbly texture | Poor |
As shown in the table, Oaxaca, Monterey jack, and asadero are the best melting cheeses due to their high fat and low moisture content. Cheddar and pepper jack still melt well. Queso fresco doesn’t fully melt, but can be used for texture contrast.
Tips for Making Queso Fundido
To achieve the ultimate velvety, oozing queso fundido, keep these tips in mind:
- Grate or dice the cheese small for fast, even melting.
- Melt the butter first before adding milk and flour to prevent lumps.
- Stir constantly as the cheese melts to prevent scorching on the bottom.
- Mix in binders like cornstarch, sodium citrate, or gelatin for ultra creamy texture.
- Add any mix-ins after the cheese has fully melted to retain texture.
- Serve immediately for the best consistency. Cheese will thicken as it cools.
With the right cheese selection and proper melting technique, you can enjoy restaurant-quality queso fundido at home.
How to Make Queso Fundido in the Oven
While queso fundido is traditionally made on the stovetop, you can also bake it in the oven for easy entertaining. Here is a step-by-step method:
- Combine chopped cheeses, milk, butter, cornstarch slurry, and seasonings in an oven-safe skillet or baking dish.
- Bake at 350°F for 15-20 minutes, stirring twice during baking, until cheese is fully melted and sauce is bubbling.
- Remove from oven, stir in any mix-ins like chorizo, veggies, etc.
- Top with extra cheese and return to oven for 5 minutes to melt top layer.
- Serve immediately with tortilla chips, bread cubes, or vegetables for dipping.
Baking queso fundido requires less attention than stovetop but achieves the same ooey-gooey results. Just be sure your baking vessel can withstand the heat.
Can You Make Queso Fundido Without Flour?
Flour helps thicken and stabilize the cheese sauce for queso fundido. But if you want to avoid flour, here are some alternatives:
- Cornstarch – Mix 1-2 teaspoons cornstarch with milk before adding to cheese to thicken.
- Tapioca starch – Use 2 tsp per 1 cup of liquid for thickness.
- Xanthan gum – Add 1/2 tsp to milk, blended well before mixing into cheese.
- Cauliflower – Puree cooked cauliflower with milk for natural thickening power.
- Sodium citrate – An emulsifying salt that keeps cheese smooth when melted.
You can also increase the ratio of cheese to milk and cook over lower heat to achieve a thicker consistency without flour. Stirring constantly helps prevent separation.
Ingredient Substitutions
Don’t have all the ingredients for queso fundido? Try these simple substitutions:
| Original Ingredient | Substitution |
|---|---|
| Oaxaca cheese | Monterey Jack or mozzarella |
| Asadero cheese | Provolone or Muenster |
| Chihuahua cheese | Young cheddar or Colby |
| Half and half | Equal parts milk + butter |
| Heavy cream | Evaporated milk |
| Jalapeños | Serrano or Fresno chiles |
| Cumin | Smoked paprika or chili powder |
Getting creative with the cheeses and seasonings is part of the fun of queso fundido. Don’t be afraid to put your own spin on the dish!
Conclusion
At its core, queso fundido combines melted cheeses like Oaxaca and Chihuahua with a simple white sauce of butter, milk, and flour. But the magic happens when you incorporate flavorful mix-ins like garlic, peppers, chorizo, and spices for depth of flavor. Proper melting technique and emulsifying agents like cornstarch or gelatin ensure a smooth, creamy cheese dip. Serve hot with tortilla chips or bread and watch it disappear!