Cheese Fondue: The Mexican Version Of A Swiss Classic

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. A Mexican twist on the classic dish is called Queso Fundido, which translates to 'molten' or 'melted' cheese. This dish is often flambéed and made with beer, chorizo, onion, peppers, and various types of cheese. It is served with tortilla chips, soft tortillas, or bread.

Queso Fundido con Chorizo

While the cheese used in this dish is typically Asadero, Mennonite, Manchego, or Chihuahua, it can be substituted with Oaxaca, Mozzarella, Monterey Jack, or Muenster cheese. The process of making Queso Fundido con Chorizo can vary, but it often involves melting the cheese directly on a griddle and then scooping it onto a plate, or baking it in the oven. Some people also like to flambé the dish by pouring warm brandy or rum on the cheese and lighting it on fire.

Ingredients:

• 1 tablespoon vegetable oil
• 5 ounces Mexican Chorizo, casings removed
• 12 ounces Monterey or Oaxaca Cheese, grated (2 ½ cups)
• 6 Flour tortillas or 12 ounces tortilla chips for serving
• 1 ½ cup of Roasted Salsa

Instructions:

Preheat your oven to 350 degrees Fahrenheit. Place a skillet over medium heat and add the vegetable oil if using (most Mexican chorizos have enough fat and won't need the extra oil). Add the chorizo and cook, stirring frequently, for about 6-7 minutes until evenly cooked.

Once cooked, remove the excess fat from the skillet or place the cooked chorizo on a paper towel to absorb the fat. Place the chorizo in an oven-proof dish, setting aside 2 tablespoons for garnish. You can divide the chorizo and cheese into 2 small clay pots or use a large oven-proof dish.

Place the grated cheese over the chorizo and bake for about 10-12 minutes, or until the cheese is melted and bubbling. Be careful not to overcook, as this will result in a chewy texture.

Remove from the oven and place on a heat-proof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.

Mexican Cheese Fondue with Mushrooms

Queso Fundido is the name of the Mexican dish that is a type of cheese fondue. Here is a recipe for Mexican Cheese Fondue with Mushrooms, also known as Queso Fundido con Champiñones.

Ingredients:

• 8 oz (225 gms) mushrooms (4 cups, finely sliced)
• 1/4 cup onion, finely diced
• 3 cups (10 oz/300 gms) shredded Monterey Jack cheese, or mixed half aged cheddar + half mozzarella cheese
• Tortilla chips or soft tortillas for serving
• Oil for cooking
• Salt and pepper to taste
• Salsa
• Fresh lime juice

Method:

Firstly, adjust the top rack of your oven so it is about 6 inches (15 cm) below the broiler element. Preheat your oven to broil.

Heat some oil in a skillet over medium heat. Finely slice the mushrooms and add them to the oil with the chopped onion. Sprinkle with salt and pepper. Sauté until the mushrooms have released their juices and then keep cooking until the juices have evaporated and the mushrooms are starting to brown at the edges, this should take around 5 to 10 minutes.

Next, reserve a few mushroom slices, then add the salsa and cook for 1 minute more, until most of the liquid from the salsa has evaporated. Transfer the mushroom mixture to a small (7-8 inch) cast-iron skillet or broil-proof dish.

Cover the mixture with the shredded cheese. Place under the broiler and cook until the cheese is bubbling and golden brown in spots, which should take 5-10 minutes. Watch it carefully to avoid burning.

Finally, remove from the oven and sprinkle with the reserved mushroom slices. Serve hot with tortilla chips for dipping and salsa on the side. You can also serve with soft tortillas, a spoonful of the fundido, a squeeze of fresh lime juice, and salsa on the side.

This recipe serves 4 as an appetizer. Enjoy!

Ingredients for Mexican Cheese Fondue

Queso Fundido is a Mexican cheese fondue that is easy to make and is sure to impress your guests. It is a simple 4-ingredient dish that you can prepare in just 10 minutes. The ingredients you will need are:

Queso Fundido con Chorizo (Mexican Cheese Fondue with Chorizo Sausage)

• 8 oz (225 gms) chorizo sausages, spicy or mild (gluten-free, if necessary)
• 1/4 cup (60ml) onion, finely diced
• 3 cups (10 oz/300 gms) shredded Monterey Jack cheese, or a mix of half aged cheddar and half mozzarella cheese
• Tortilla chips or soft tortillas for serving

Queso Fundido con Champiñones (Mexican Cheese Fondue with Mushrooms)

• 8 oz (225 gms) mushrooms (4 cups, finely sliced)
• 1/4 cup onion, finely diced
• 3 cups (10 oz/300 gms) shredded Monterey Jack cheese, or a mix of half aged cheddar and half mozzarella cheese
• Tortilla chips or soft tortillas for serving

Alternative Mexican Fondue Recipe

Alternatively, you can try this Mexican Fondue recipe that uses canned goods and a slow cooker:

• 1 can (14-3/4 ounces) cream-style corn
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 3 tablespoons chopped green chiles
• 1 teaspoon chili powder
• 1 package (16 ounces) process cheese (Velveeta), cubed

How to make Mexican Cheese Fondue

Queso Fundido, or Mexican Fondue, is a simple, 4-ingredient, cheesy appetiser that can be whipped up in 10 minutes. It's a great dish to serve as an appetiser, snack, light lunch, or part of a tapas selection. Here's how to make it:

Ingredients:

• 8 oz (225 gms) chorizo sausages, spicy or mild (gluten-free, if necessary)
• ¼ cup (60ml) onion, finely diced
• 3 cups (10 oz/300gms) shredded Monterey Jack cheese, or a mix of half aged cheddar and half mozzarella cheese
• Tortilla chips or soft tortillas for serving

Method:

Adjust the top rack of the oven so it is about 6 inches (15cm) below the broiler element. Preheat the oven to broil.

There are two types of chorizo sausages—cured and un-cured (raw). If the chorizo sausage is un-cured, cut open the casing and remove the sausage. Crumble the sausage into a small (7-8 inch) skillet, cast iron if possible. If you have the cured type of chorizo, cut it into chunks and whiz it in a food processor or mini chopper until coarsely ground with some pea-sized pieces. (Alternatively, chop it finely by hand.)

Brown the chorizo and onion in the skillet over medium heat until all the fat has melted out and the sausage is starting to brown in places, about 5 minutes. Reserve one tablespoon of the sausage crumbles. Stir the salsa into the remaining sausage and cook for one minute more. If you are not using a cast-iron skillet, move the mixture to a small broil-proof dish.

Cover the sausage with the shredded cheese.

Place under the broiler and broil until the cheese is bubbling and golden brown in spots, 5-10 minutes. Watch it carefully, as it can easily burn.

Remove from the oven and sprinkle with the reserved sausage.

Serve hot with tortilla chips for dipping and salsa on the side for those who want a little extra spice, or serve with soft tortillas to fill with a spoonful of the fundido and a squeeze of fresh lime juice over the top, with salsa on the side.

Serves 4 as an appetiser.

Alternative: Mexican Fondue with Mushrooms

Follow the recipe above but replace the chorizo sausages with 8 oz (225gms) of mushrooms (4 cups, finely sliced).

History of Mexican Cheese Fondue

Queso Fundido, or Mexican Cheese Fondue, is an appetizer or light lunch made with four ingredients: chorizo or mushroom, onion, cheese, and tortilla chips or soft tortillas for serving. It is a simple dish that can be prepared in 10 minutes and is perfect for satisfying hungry guests or enjoying as a scrumptious lunch. The name "Fundido" evokes a sense of fun and delight, and the dish certainly delivers on taste and ease of preparation.

The history of Mexican Cheese Fondue, or Queso Fundido, is closely tied to the introduction of dairy products and cheesemaking techniques to Mexico by Spanish conquistadors during the colonial period. Before the Spanish conquest, dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought cattle, sheep, and goats, permanently changing the dietary habits of the region.

Over time, as European and indigenous cultures blended, cheesemaking evolved to suit the tastes of the inhabitants of New Spain, now Mexico. This led to the development of a variety of Mexican cheeses, with regional variations across the country. While some cheeses like Chihuahua and panela have become mass-produced, most are still made locally with raw milk, reflecting the unique blend of European and indigenous influences.

Today, Mexico boasts a diverse range of cheese-producing regions, including Chihuahua, Oaxaca, Querétaro, and Chiapas. Mexican and Mexican-style cheeses have also gained popularity in the United States, with companies recreating fresh and aged varieties, including lesser-known ones.

Queso Fundido, the Mexican Cheese Fondue, is a delicious example of Mexican cuisine, showcasing the country's rich history of cheesemaking and cultural fusion. It is a simple yet irresistible dish that has become a favorite among food enthusiasts worldwide.

Frequently asked questions