Food Recipes Appetizers Queso Fundido with Mushrooms 4.0 (1) 1 Review Melted Oaxaca cheese, Gouda, and salsa make the base for this easy, cheesy appetizer. By Iliana de la Vega Iliana de la Vega Iliana is a chef, passionate teacher, and served as the Mexican/Latin Cuisines Specialist for The Culinary Institute of America (CIA) from 2007 to 2012. She grew up in Mexico City and eventually moved to Oaxaca and opened a restaurant with her husband, Ernesto. Iliana and Ernesto now own El Naranjo, a restaurant specializing in Oaxacan cuisine in Austin, Texas. Food & Wine's Editorial Guidelines Published on October 8, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Josh Hoggle Active Time: 5 mins Total Time: 15 mins Servings: 8 Jump to recipe Queso fundido at its most basic is simply melted cheese. But as anyone who’s ever had a bite knows — it’s so much more. Typically made with Oaxaca or Chihuahua cheese, this version adds salsa and Gouda for a tangy flair. Common toppings for queso fundido include sauteed mushrooms (as added here), rajas (poblano chiles and onions), or chorizo. Queso fundido’s distant Tex-Mex relative, the queso that’s eaten with chips, is more of a melted cheese sauce. Mexican queso fundido, on the other hand, is far too thick to easily dip a chip into. Instead, tortillas are used to grab and pull out gooey, savory bites. Frequently Asked Questions What’s the difference between queso and queso fundido? While similar in name, queso dip is a uniquely American invention that can be made from any kind of melted cheese, usually with chopped chilis. Prepared as a homogenous, creamy mixture, it’s sometimes a little bit spicy but always easy to dip tortilla chips into. Queso fundido, however, is typically made with stretchy, stringy Oaxaca or Chihuahua cheeses that, even when melted, are tricky to scoop up with chips. Traditionally, queso fundido is served with warm tortillas, and the fundido is scooped into the tortilla. What is the best cheese for queso fundido? Queso fundido is typically made with Oaxaca or Chihuahua cheese. Queso Oaxaqueño or queso Oaxaca, also known as quesillo in Oaxaca, is a white, semi-hard cheese famous for its texture: sold rolled up in a ball, it pulls apart like string cheese. With a flavor similar to unaged Monterey Jack, it’s excellent for melting — and perfect for queso fundido. The Chihuahua-made queso menonita is a semi-soft cheese made in a similar manner to mozzarella, by stretching and kneading the cheese curds. Mild and creamy, it’s another cheese that’s great for melting — and queso fundido. 7 Mexican Cheeses You Should Know Notes from the Food & Wine Test Kitchen This melty cheese goes firm pretty quickly, so serve right out of the oven. If you over-bake the cheese it will break: watery liquid will come out and the cheese texture will be rubbery. Make ahead Leftovers can be refrigerated in an airtight container for up to four days and rewarmed in a 350ºF oven until the cheese is melted again. Be aware that since this fundido contains Oaxaca cheese, it won’t remelt quite as well. The mushroom topping can be made the day before and stored in the fridge. Briefly reheat the mushrooms separately on the stove or in the microwave before putting on top of queso fundido. Cook Mode (Keep screen awake) Ingredients Mushrooms 1 tablespoon canola oil 2 tablespoons finely diced white onion 1 medium jalapeño, seeded and finely diced 2 small garlic cloves, finely diced 1/2 pound cremini mushrooms, stemmed and thinly sliced 1/2 teaspoon kosher salt Queso 9 ounces Oaxaca cheese, shredded (about 3 cups) 3 ounces Gouda cheese, shredded (about 1 cup) 8 (6-inch) corn or wheat flour tortillas, lightly charred 3/4 cup salsa, for serving Directions Preheat oven to 350°F. Prepare the Mushrooms Heat oil in a medium skillet over medium. Add onion and jalapeño; cook, stirring often, until translucent, about 2 minutes. Add garlic; cook, stirring often, until fragrant, about 30 seconds. Increase heat to high, and add mushrooms. Cook, stirring constantly, until lightly browned and the liquid from the mushrooms evaporates, about 4 minutes. Immediately transfer mushrooms to a bowl, and season with salt. Set aside. (Do not overcook the mushrooms.) Prepare the Queso Toss cheeses together in a small cast-iron skillet or ovenproof dish; bake in preheated oven until cheese is completely melted, about 10 minutes. Remove from oven, and top with Mushrooms. Serve immediately with tortillas and salsa of your choice. Rate It Print