A rich, melty skillet of cheese with roasted green chiles, Skillet Queso Fundido con Chile Verde is the perfect dip for warm tortillas or crunchy tortilla chips. Creamy, flavorful, and easy to make, it’s a dish that will disappear quickly at any gathering.
Why You’ll Love This Recipe
This queso fundido is creamy, cheesy, and full of flavor from roasted green chiles. The combination of Oaxaca and Monterey Jack cheeses ensures a perfect melt with stretchy, gooey texture. It’s quick to prepare, requires minimal ingredients, and is ideal for sharing as an appetizer or snack. The subtle heat from the chiles balances the richness of the cheese, making every bite irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups shredded Oaxaca cheese (or mozzarella)
1 cup shredded Monterey Jack cheese
1/2 cup roasted green chiles, chopped (Hatch or poblano)
1 tablespoon olive oil
1/4 cup finely diced white onion
2 cloves garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro (optional, for garnish)
Warm flour or corn tortillas, for serving
Tortilla chips, for serving
Directions
Preheat your oven to 400°F (200°C).
Heat an oven-safe skillet over medium heat and add the olive oil.
Cook the diced onion for 2–3 minutes until soft and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the chopped roasted green chiles, ground cumin, chili powder, and salt. Stir and cook for 1–2 minutes.
Reduce heat to low and evenly sprinkle the Oaxaca and Monterey Jack cheeses over the chile mixture.
Transfer the skillet to the oven and bake for 8–10 minutes until the cheese is melted and bubbling.
Optional: broil for 1–2 minutes to achieve a lightly golden top, watching carefully.
Remove from the oven and garnish with chopped cilantro if desired.
Serve immediately with warm tortillas or tortilla chips.
Servings and timing
Servings: 4–6 people as an appetizer
Preparation time: 10 minutes
Cooking time: 10–12 minutes
Total time: 20–22 minutes
Variations
Add diced tomatoes for extra freshness and color.
Substitute pepper jack cheese for Monterey Jack to add heat.
Top with sliced jalapeños or a spoonful of fresh salsa.
Add sautéed mushrooms for a subtle earthy flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a small oven-safe dish at 350°F (175°C) for about 10 minutes until melted.
Alternatively, reheat gently in a skillet over low heat, stirring occasionally. Add 1 tablespoon of milk if needed to restore creaminess.
Avoid microwaving for too long, as cheese may become rubbery or separate.
FAQs
What is queso fundido?
Queso fundido is a Mexican dish made of melted cheese, usually served hot in a skillet with tortillas or chips.
Can I make this without an oven?
Yes, cover the skillet and cook over very low heat until the cheese melts evenly. Oven baking gives a golden top but is optional.
Which cheeses work best?
Oaxaca cheese creates a stretchy texture, and Monterey Jack adds creaminess. Mozzarella is a suitable alternative.
Are Hatch chiles spicy?
Hatch chiles range from mild to moderately spicy. Use milder varieties if desired.
Can I prep this ahead of time?
Yes, sauté the onion, garlic, and chiles in advance. Add cheese and bake just before serving.
Why does my queso get oily?
Overheating cheese can cause it to separate. Bake until melted, avoiding over-broiling.
Is this recipe vegetarian?
Yes, it is vegetarian.
What should I serve it with?
Serve with warm tortillas, tortilla chips, or crusty bread.
Can I freeze this dish?
Freezing is not recommended, as melted cheese may become grainy.
How can I keep it warm for a party?
Use a warming tray or a small slow cooker on low to maintain smooth, melty cheese.
Conclusion
Skillet Queso Fundido con Chile Verde is a simple, delicious appetizer that combines creamy, melted cheese with smoky roasted green chiles. Quick to prepare and packed with flavor, it’s perfect for sharing or enjoying as a cozy snack at home.
Creamy, melty Skillet Queso Fundido con Chile Verde with roasted green chiles and a blend of Oaxaca and Monterey Jack cheeses. Perfect as a dip for warm tortillas or tortilla chips.
Ingredients
2 cups shredded Oaxaca cheese (or mozzarella)
1 cup shredded Monterey Jack cheese
½ cup roasted green chiles, chopped (Hatch or poblano)
1 tablespoon olive oil
¼ cup finely diced white onion
2 cloves garlic, minced
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon salt
1 tablespoon chopped fresh cilantro (optional, for garnish)
Warm flour or corn tortillas, for serving
Tortilla chips, for serving
Instructions
Preheat oven to 400°F (200°C).
Heat an oven-safe skillet over medium heat and add olive oil.
Cook diced onion 2–3 minutes until soft and translucent.
Stir in minced garlic and cook 30 seconds until fragrant.
Add chopped roasted green chiles, cumin, chili powder, and salt. Cook 1–2 minutes, stirring.
Reduce heat to low and evenly sprinkle Oaxaca and Monterey Jack cheeses over the chile mixture.
Transfer skillet to the oven and bake 8–10 minutes until cheese is melted and bubbling.
Optional: broil 1–2 minutes for a lightly golden top, watching carefully.
Remove from oven and garnish with chopped cilantro if desired.
Serve immediately with warm tortillas or tortilla chips.
Notes
Add diced tomatoes for freshness and color.
Substitute pepper jack cheese for Monterey Jack for added heat.
Top with sliced jalapeños or fresh salsa.
Add sautéed mushrooms for an earthy flavor.
Store leftovers in an airtight container in the fridge up to 3 days; reheat at 350°F (175°C) for 10 minutes or gently on stovetop, adding milk if needed.
