Skillet Queso Fundido con Chile Verde
A celebration of melted cheese and bold Southwestern flavors, this dish transforms simple ingredients into an unforgettable experience.
Inspired by traditional Mexican queso fundido, it balances creamy richness with the smoky kick of Hatch green chiles. The blend of Muenster, Pepper Jack, and cream cheese creates a stretchy, indulgent melt that’s perfect for scooping.
Whether you serve it bubbling hot in a cast iron skillet or finished under the broiler for golden perfection, this dip is made to be shared, savored, and devoured.
Perfect for game days, fiestas, or a cozy night in—this queso fundido brings warmth, flavor, and fun to the table.
Why People Will Love This Skillet Queso Fundido con Chile Verde:
Rich, melty indulgence: The triple-cheese blend creates a luscious, gooey texture that satisfies every cheesy craving in one scoop.
Smoky green chile depth: Hatch green chiles add a distinct, earthy heat and smokiness that elevates the dip beyond standard queso.
Versatile and customizable: With optional add-ins like chorizo, bacon, or jalapeños, it can be tailored to suit spicy, savory, or smoky preferences.
Made for sharing: Served hot in a skillet, this dish brings people together—perfect for entertaining, game nights, or family gatherings.
Authentic yet approachable: Rooted in Mexican tradition yet easy to prepare with accessible ingredients, it offers a true cultural flavor experience without complexity.
Key Ingredients:
Muenster and Pepper Jack cheeses form the foundation—one known for its creamy melt, the other for its gentle heat and bold flavor, together creating a luxuriously smooth and flavorful cheese base.
Cream cheese adds richness and silkiness, helping the dip hold its luscious texture as it bubbles and browns.
Hatch green chiles, prized for their smoky, earthy flavor and subtle heat, infuse the entire dish with an unmistakable Southwest character.
Optional chorizo and bacon introduce savory, meaty depth that contrasts beautifully with the cheese’s creaminess and enhances the overall umami profile.
Fresh jalapeño provides a sharp, vibrant kick for those who crave a touch more spice and freshness in each bite.
Expert Tips:
Grate your own cheese for best meltability: Pre-shredded cheeses often contain anti-caking agents that hinder smooth melting. For a silky, restaurant-quality queso, shred Muenster and Pepper Jack from the block.
Use room temperature cream cheese: This allows it to blend more evenly with the shredded cheeses, preventing clumps and ensuring a uniform, creamy texture as it melts.
Roast fresh Hatch chiles if available: Roasting fresh chiles over an open flame or under the broiler adds a smoky char that canned versions can’t replicate—this extra step layers in authentic depth.
Cook chorizo separately and drain: If adding chorizo, brown it in a pan and drain excess grease before folding it into the cheese. This keeps the dip rich without becoming overly oily.
Serve in a preheated cast iron skillet: A hot skillet keeps the queso bubbling longer at the table, enhances presentation, and helps form those golden, caramelized cheese edges diners love.
Skillet Queso Fundido con Chile Verde
Ingredients:
Cheese Blend:
1 cup Muenster cheese, shredded
1 cup Pepper Jack cheese, shredded
1/2 cup cream cheese, softened
Add-ins (optional):
1 cup Hatch green chiles, chopped (canned or fresh)
1/2 cup cooked chorizo, crumbled (optional)
1/2 cup cooked bacon, crumbled (optional)
1 jalapeño, diced (optional)
Serving:
Warm corn tortillas, tostadas, or tortilla chips
Instructions:
Step 1: Prepare the Cheese Mixture
In a mixing bowl, combine the shredded Muenster and Pepper Jack cheese with the softened cream cheese.
Mix well to combine.
Step 2: Add Green Chile
Fold in the chopped Hatch green chiles and any additional ingredients like chorizo, bacon, or jalapeños if using.
Step 3: Heat the Skillet
Preheat a cast iron skillet over medium heat on the stovetop.
If you prefer, you can also preheat your oven’s broiler.
Step 4: Melt the Cheese
Add the cheese mixture to the hot skillet.
Cook for about 5-7 minutes, stirring occasionally, until the cheese is melted and bubbly.
Step 5: Broil for Extra Melt
If using the broiler, transfer the skillet to the oven and broil for 2-3 minutes, watching closely to prevent burning, until the cheese is golden and bubbly.
Step 6: Serve
Carefully remove the skillet from the oven (if broiled) and serve immediately with warm corn tortillas, tostadas, or tortilla chips.
Enjoy your cheesy, melty goodness!
Tips:
Cheese Variations: Feel free to experiment with other cheese types like Asadero or Manchego for different flavors.
Add More Heat: If you love spice, consider adding more jalapeños or using spicier cheese.
Garnish: Top with fresh cilantro or diced tomatoes for added freshness.
Enjoy your delicious Skillet Queso Fundido con Chile Verde!
Important Notes When Making Skillet Queso Fundido con Chile Verde:
Balance of cheese types is crucial: Muenster provides a smooth melt, Pepper Jack adds heat and elasticity, and cream cheese brings richness and stability. Altering the ratio may affect the texture—too much cream cheese can dull the sharpness, while too little may cause separation.
Queso fundido is best enjoyed hot and fresh: This dish is meant to be served bubbling straight from the oven or skillet. As it cools, the cheese firms up, so timing your presentation is key.
Don’t skip the preheating: Whether you’re broiling or using a stovetop skillet, preheating ensures the cheese starts melting immediately and prevents uneven cooking.
Optional add-ins impact flavor and fat levels: Chorizo and bacon bring bold, smoky undertones but also add salt and grease. Be mindful of seasoning and drain excess fat to maintain a clean, rich finish.
Skillet choice matters: Cast iron or oven-safe skillets not only retain heat well but also allow you to transfer the dish seamlessly from stovetop to broiler, intensifying the texture and browning.
How To Enjoy Skillet Queso Fundido con Chile Verde After Cooking:
Right After It’s Cooked:
Serve it hot and bubbling. Queso fundido is meant to be eaten immediately while the cheese is molten, stretchy, and perfectly melty.
Use oven mitts or trivets. The skillet stays hot—serve it directly in the pan but protect your table or countertop.
Best Ways to Enjoy:
With warm tortillas: Spoon the queso directly into a soft corn tortilla and fold it like a taco for a traditional bite.
With tortilla chips or tostadas: Dip sturdy chips or break tostadas into pieces for scooping—ideal for casual snacking or parties.
As a topping: Add a spoonful over grilled chicken, roasted vegetables, or inside burritos for an extra cheesy twist.
Enhancements:
Add a squeeze of lime juice to cut through the richness and brighten each bite.
Top with extra cilantro or chopped scallions for freshness and color contrast.
Serve with pickled jalapeños or hot sauce on the side to let guests customize the heat.
Storing & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in a 300°F oven until fully melted—add a splash of milk or cream if it becomes too thick.
Nutrition Information:
Per serving for Skillet Queso Fundido con Chile Verde (assuming about 8 servings from the recipe):
Calories: 210 kcal | Total Fat: 17.5 g | Saturated Fat: 9.2 g | Monounsaturated Fat: 5.1 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 50 mg | Sodium: 300–400 mg (depending on cheese and added salt) | Total Carbohydrates: 3.2 g | Dietary Fiber: 0.4 g | Sugars: 1.5 g | Protein: 10.3 g
Note: Values will vary depending on the exact cheese blend, any optional add-ins (like bacon or chorizo), and the type of tortillas or chips served alongside.
Frequently Asked Questions:
Can I make this dish ahead of time and reheat it?
Yes, you can prepare the cheese mixture and refrigerate it for up to 24 hours before baking or heating. For best results, reheat it in a skillet or oven until bubbly and hot—avoid microwaving, as it may separate the cheese.
What kind of cheese melts best for Queso Fundido?
A combination of Muenster, Pepper Jack, and cream cheese provides both meltability and flavor. Other great options include Oaxaca, Monterey Jack, or mozzarella. Avoid pre-shredded cheese with anti-caking agents, which can affect the texture.
How spicy is this recipe, and can I adjust the heat?
The heat level is mild to medium depending on the green chiles and optional jalapeños. To reduce spice, omit jalapeños and use mild green chiles. For more heat, add extra chiles or a pinch of cayenne.
What are the best pairings for serving?
This dip pairs beautifully with warm corn tortillas, tostadas, tortilla chips, or even as a filling for quesadillas. You can also spoon it over grilled meats or roasted vegetables for an indulgent twist.
Can I make this recipe vegetarian?
Absolutely. Just skip the optional chorizo and bacon. The base of melty cheeses and green chiles is flavorful and satisfying on its own. You can also add sautéed mushrooms or beans for a hearty vegetarian variation.
What’s the best way to prevent the cheese from becoming oily or separating?
Use freshly shredded cheeses instead of pre-shredded, and melt the cheese gently over medium to low heat. Stir occasionally and avoid overheating, as high heat can cause the fats to separate from the proteins.
Can I use a regular pan instead of a cast iron skillet?
Yes, but a cast iron skillet retains heat better and gives the queso fundido a rustic, bubbly finish—especially if broiled. If using a regular skillet, be cautious when transferring it to the oven; ensure it’s oven-safe or broil in a baking dish instead.
Do I need to drain the green chiles if using canned?
Yes, draining the chiles helps prevent excess liquid, which could thin out the dip. If using fresh roasted green chiles, pat them dry before chopping.
Should I pre-cook any optional add-ins like bacon or chorizo?
Absolutely. Cook and drain bacon or chorizo before adding it to the cheese mixture. Adding them raw would result in excess grease and uneven cooking.
Can I scale this recipe up for a party or crowd?
Yes! Simply double or triple the ingredients and bake in a larger oven-safe skillet or baking dish. Keep in mind that larger batches may take slightly longer to fully melt and brown under the broiler.