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Elevate your appetizer game with our Queso Fundido con Chorizo (Keto) recipe—a harmonious blend of melted Mexican cheese, flavorful chorizo, and vibrant spices. Perfect for any occasion, this low-carb and gluten-free delight will have your taste buds dancing. Dive into a world of indulgence with every irresistible bite!
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Dive into Cheesy Bliss with Keto Queso Fundido con Chorizo! 🧀🌶️
Hey there, keto fam! If you're on the hunt for an appetizer that's both decadent and low-carb, you've just hit the jackpot. Imagine gooey, melty Mexican cheese mingling with spicy chorizo, fire-roasted tomatoes, and a fiesta of flavorful spices—yes, I'm talking about my Keto Queso Fundido con Chorizo, and it's about to become your latest obsession.
Picture this: zesty chorizo sizzling in a skillet, infusing the air with its spicy aroma. It's the perfect prelude to a dish that's about to take your taste buds on a rollercoaster of delight. This homemade chorizo is the star of our show, bringing a punch of flavor that'll leave you craving more.
Now, let's talk cheese—because what's a queso without a symphony of rich, creamy goodness? Heavy cream and cream cheese join forces in a velvety dance, creating a luscious base for our indulgent sauce. A dash of Mexican seasoning, a sprinkle of paprika, and a pinch of salt and pepper—every element comes together to form a crescendo of flavors that'll make your taste buds sing.
But the party doesn't stop there. We're tossing in fire-roasted tomatoes, sautéed jalapeños, green onions, and red onions—each ingredient a dance partner in this flavorful tango. As we transfer this masterpiece to a serving dish, we crown it with savory chorizo, diced tomatoes, crunchy red onions, and a sprinkle of fresh green onions.
How do you enjoy this keto masterpiece? Dive in with pork rinds, and keto tortilla chips, or go the low-carb route with bell pepper "chips" or celery sticks. This Keto Queso Fundido con Chorizo isn't just an appetizer; it's a celebration of flavors, a fiesta for your senses.
So, buckle up for a taste adventure because this Queso Fundido con Chorizo is about to become the star of your keto spread. Get ready to salsa into a world of cheesy, spicy, keto-friendly delight!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Queso Fundido con Chorizo Ingredients
These are the ingredients necessary to make Queso Fundido con Chorizo.
- Chorizo - I highly suggest you use my Easy Homemade Chorizo for this recipe.
- Shredded Cheese - I usually suggest shredding your cheese but for this, I like to use the Mexican blend cheese.
- Mexican Crema - I highly suggest you use Mexican Crema if you can find it for this recipe.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Queso Fundido con Chorizo Instructions
This is a basic breakdown of the steps involved in making Queso Fundido con Chorizo. You will find the full directions in the recipe card at the bottom of the post.
Cook the chorizo in a large skillet over medium-high heat and cook for 5 minutes, or until done.
Reduce the heat to medium and add the heavy cream and cream cheese to the skillet.
Once thickened, remove the pot from heat and add the Mexican seasoning, salt, pepper, and paprika.
Add half of the can of fire-roasted tomato to the cheese sauce. Then add the sautéed jalapeño and 1/4 cup of green onion to the sauce.
Helpful Hint: 💡: Wear gloves when handling jalapeños! The oils from these spicy peppers can linger on your skin and transfer to sensitive areas like your eyes or nose, causing discomfort. Wearing gloves ensures you can enjoy the delicious queso without any unintended spicy surprises later.
🍽Equipment
This is the equipment you will need to make Queso Fundido con Chorizo.
Storage
- Refrigerating: Transfer any leftover queso to an airtight container, ensuring a snug fit. Pop it in the refrigerator where it can chill and retain its flavors for up to 3–4 days.
- Reheating: Ready for round two? When you're ready to re-indulge, simply reheat the queso in the oven at 375°F (190°C) for 10–15 minutes. Stir every 5 minutes to maintain that creamy, cheesy consistency.
- Prep-Ahead: Hosting a gathering and want to get a head start? The cheese sauce can be prepped in advance. Store it with plastic wrap pressed against the surface of the sauce, ensuring an airtight seal. Keep it chilled, and when the time comes, reheat it for a taste that's as fresh as the first bite.
Remember, the key to a successful queso revival is to handle it with care. So, whether you're savoring the last bite or planning a future queso soirée, these storage tips will keep the cheesy goodness intact.
💭Top tip
Prep toppings ahead! To streamline the process, prepare the toppings and garnishes a day in advance, storing them separately. This way, when you're ready to serve, you can simply assemble and enjoy without the last-minute rush. It's the perfect strategy for stress-free entertaining.
FAQ about Queso Fundido con Chorizo
Absolutely! The cheese sauce can be prepared in advance. Store it by placing plastic wrap against the surface of the sauce and sealing it in an airtight container. The toppings and garnishes can also be prepped up to a day in advance for optimal freshness.
While you can reheat the queso on the stovetop, using the oven is recommended for even and consistent heating. Preheat the oven to 375°F, place the queso in an oven-safe dish, and warm it for 10-15 minutes, stirring every 5 minutes for a gooey, melted perfection.
While it's best enjoyed fresh, you can freeze any remaining queso in an airtight container. Keep in mind that reheating it might alter the texture slightly, so consider this when freezing portions.
Related Recipes
Looking for other recipes like this? Try these:
- Low Carb Texas Trash Dip
- Keto Spinach Artichoke Dip
- Buffalo Chicken Dip aka Chicken Crack
- Low Carb Artichoke Crab Dip
- Keto Sausage Cheese Dip
- Keto BLT Dip
Queso Fundido con Chorizo
Ingredients
For the queso
- 8 ounces Easy Homemade Chorizo
- 2 cups heavy cream
- 4 ounces cream cheese cubed
- 1 cup shredded mexican cheese blend
- 3 tsp Mexican blend seasoning
- 1 tsp pink salt
- 1 tsp fresh cracked black pepper
- 1/2 tsp paprika
- 1 (14,5-ounce) can fire-roasted diced tomatoes drained
- 3 jalapeños 2 seeded and diced about 1/4 inch in size, 1 thinly sliced for garnish
- 1/2 cup chopped green onion divided in two
- 1/4 cup diced red onion about 1/4 inch in size
For the garnish
- 2 tbsp Mexican crema
- 1 tbsp chopped cilantro
Instructions
- Cook the chorizo in a large skillet over medium-high heat, breaking it apart with a wooden spoon or a meat chopper, and cook for 5 minutes or until done.
- Remove the chorizo to a paper towel-lined plate with a slotted spoon and set aside.
- Using the same skillet, sautée the diced jalapeño just until tender. remove to a bowl and set aside.
- Reduce the heat to medium and add the heavy cream and cream cheese to the skillet.
- Whisk until the cream cheese has melted and the heavy cream and cream cheese are combined.
- Bring the sauce to a light simmer, continuing to whisk periodically for about 10 minutes or until the sauce has thickened.
- Once thickened, remove the pot from heat and add the Mexican seasoning, salt, pepper, and paprika. Stir until the spices are evenly distributed.
- Add shredded cheese and return the skillet to low heat. Stir until the cheese is fully melted.
- Add half of the can of fire-roasted tomato to the cheese sauce. Then add the sautéed jalapeño and 1/4 cup of green onion to the sauce. Stir and continue to heat on low for 5 minutes.
- Transfer the sauce to a serving dish. Top with chorizo, diced tomato, red onion, and remaining green onion (¼ cup).
- Garnish with sliced jalapeño and chopped cilantro.
- Finish by drizzling crema over the dish.
- Serve with pork rinds, keto tortilla chips, bell pepper "chips", or celery sticks.
Notes
- Make cheese sauce and store it by placing plastic wrap against the surface of the sauce. Seal in an airtight container.
- Prep the toppings and garnishes no more than 1 day in advance for optimal freshness. Reheat the cheese sauce in an oven at 375 degrees F for 10-15 minutes, stirring every 5 minutes.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food Safely
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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