Whether you’re looking for a melty, cheesy snack or an appy for a party, this queso fundito recipe is a simple skillet-based cheese fondue you can whip up the quick without need of a fondue pot.
Keto Mexican Queso Fundido Recipe
Ingredients:
- 1½ cups (6 oz) Manchego or Oaxaca (*May sub with mozzarella or Monterey Jack cheese), grated
- ½ cup (2 oz) cotija añejo cheese, grated (*May sub with Parmesan or Pecorino Romano.)
- ½ cup (2 oz) panela cheese, grated or crumbled queso fresco (*May sub with fresh goat cheese or dry curd cottage cheese.)
- 2 chipotle peppers in adobo sauce, thinly sliced
- ¼ cup red onion, diced
- ¼ cup cooked chorizo sausage crumbles (*Or sub with sautéed mushrooms seasoned with chili powder for vegetarian.)
Directions:
Preheat the oven to 375F. Put a 10¼” cast iron skillet in the oven for 10 minutes to warm. (*If you half the recipe, you can do it in a 5-6” cast iron skillet or dish, though cooking times will vary depending on the size.)
In a medium mixing bowl, mix together the grated manchego, cotija, and panela cheeses in a bowl. Spread the cheese evenly among in the warm dish. Bake for 5 minutes. Remove from oven.
Arrange the chiles, sausage and red onion over the warm cheese and return to the oven until the cheese is completely melted and bubbly, about 6 minutes. Serve immediately with keto tortilla chips or pork rinds for dipping.
Did you try this keto queso fundito recipe? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy!
