Queso Fundido Casserole


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Queso Fundido Casserole

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    This casserole is a spin on a classic Mexican appetizer dip; queso fundido. All the cheesy goodness from that appetizer was our inspiration for this delicious casserole. Served in cast-iron skillets with chorizo sausage, oaxaca cheese, and Chihuahua cheese. 

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    Servings and Ingredients

    Serves 6
    1 (7.06-oz.) pkg. shredded Chihuahua cheese, divided
    1 (7-oz.) pkg. shredded Oaxaca cheese, divided
    ½ (8-oz.) pkg. Hy-Vee cream cheese, softened
    2 tbsp. vegetable oil
    6 Hy-Vee taco-size flour tortillas
    ½ (9-oz.) pkg. Mexican ground pork chorizo
    1 c. Hy-Vee Short Cuts chopped white onions
    ½ medium green bell pepper, seeded and chopped
    1 small jalapeño, seeded and chopped
    2 clove(s) garlic, minced
    ⅛ tsp. kosher salt
    2 c. cherry tomatoes, chopped; plus additional for garnish
    Avocado, pitted, peeled, and sliced; for garnish
    Fresh cilantro, for garnish
    Smoked paprika, for garnish

    Things To Grab

    • Small bowl
    • Large nonstick skillet
    • 2 (6-inch) cast-iron skillets
    • Meat thermometer


    1. Preheat oven to 400 degrees. Stir together 1 cup Chihuahua, 1 cup Oaxaca, and cream cheese in a small bowl; set aside.

    2. Heat oil in a large nonstick skillet. Fry tortillas, in batches, 1 to 2 minutes or until lightly browned, turning halfway through. Drain on paper towels; set aside.

    3. Add chorizo, onions, green pepper, jalapeño, garlic, and salt to same skillet. Cook over medium heat 5 to 7 minutes or until chorizo is cooked through (165 degrees), stirring occasionally to break chorizo into crumbles. Remove from heat.

    4. To assemble casseroles, place 1 tortilla in each of 2 (6-inch) cast-iron skillets. Layer each with 1/3 cup chorizo mixture, 1/2 cup chopped cherry tomatoes, and 2/3 cup cream cheese mixture. Repeat layers with an additional 2 tortillas and remining chorizo, chopped cherry tomatoes, and cream cheese mixture. Top with remaining 2 tortillas, 3/4 cup Chihuahua cheese, and 3/4 cup Oaxaca cheese.

    5. Bake casseroles for 20 to 25 minutes or golden. Remove from oven. Garnish with avocado slices, cilantro, additional cut-up cherry tomatoes, and smoked paprika, if desired.

    Nutrition facts


    620 Calories per serving

    Amounts Per Serving

    • Total Fat: 38g
    • Cholesterol: 85mg
    • Sodium: 1170mg
    • Total Carbohydrates: 41g
    • Protein: 25g

    Daily Values

    Iron 15%
    Calcium 35%
    Vitamin D 0%
    Potassium 4%