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Queso Fundido aka Mexican Fondue

Chef Shelley
Get chorizo in bulk if you can. If not, just squeeze it out of the casings and chuck them.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 8


  • 1 2-3 pound winter squash: sugar pumpkin butternut etc.
  • 8 ounces raw Mexican chorizo sausage not the dried Spanish link type
  • 4 ounce can fire roasted diced green chiles mild or hot
  • 2 tablespoons flour
  • 1 ½ cups chicken broth
  • 8 ounces mozzarella shredded (two cups) (not preshredded, the additives will mess up the texture)
  • 4 ounces Monterrey Jack shredded (1 cup)
  • Garnishes: thinly sliced jalapeno fresh cilantro, thinly sliced scallions
  • Serve with: sturdy tortilla chips or veggies for dipping


  • With a sturdy knife, cut the squash in half horizontally and scoop out the seeds and strings.
  • Put in a microwave safe class or ceramic bowl with a glass lid like Corningware or Pyrex. Add two tablespoons –ish of water, cover and microwave on high for 10 minutes until squash is easily pierced with a knife tip but not falling apart. You want to be able to scoop it out with the chips and queso, but it still needs to be sturdy enough to hold the queso.
  • While squash cooks, heat a 12” nonstick skillet over medium high heat and sauté the chorizo until cooked through and brown about five minutes.
  • Add chiles and sauté until heated, one minute.
  • Add flour and cook while stirring one to two minutes.
  • Add the broth and bring to a boil.
  • Reduce heat to low and add cheeses. Cook and stir until it’s melted, creamy and hot about three minutes.
  • Carefully remove squash from the microwave and bowl (it’s hot!) and place on serving platter. Pour queso into squash (you might need to use both halves depending on how big the cavity in your squash is).
  • Garnish, put dippers around the squash and go to town!