Queso Fundido Skillet Nachos bring the best of two worlds—ooey-gooey queso fundido and crispy, loaded nachos—together in one indulgent, shareable dish. This recipe layers golden tortilla chips with smoky, melty cheese, savory chorizo, fresh toppings, and a hint of spice, creating a dish that’s perfect for game nights, gatherings, or as the centerpiece of your next party spread.
The cast iron skillet plays a starring role in delivering perfectly melted cheese and a slightly crispy bottom layer, adding depth and texture to every bite. What makes this dish truly special is its versatility—you can load it up with your favorite toppings or keep it simple with just the essentials. Either way, these nachos are guaranteed to be a hit.
Why You’ll Love This Recipe
- Cheesy Perfection: The combination of creamy queso fundido and stretchy melted cheese takes nachos to the next level.
- Customizable: Add your favorite proteins, vegetables, and toppings to make it uniquely yours.
- Party-Ready: This dish is easy to make and perfect for feeding a crowd.
- One-Skillet Wonder: The cast iron skillet ensures even heating and beautiful presentation.
- Bold Flavors: Smoky chorizo, zesty cheese, and fresh toppings make every bite memorable.
Preparation Time and Yield
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 6 servings (as an appetizer)
- Serving size: 1 generous portion
Nutritional Information (per serving)
- Calories: 480 kcal
- Carbohydrates: 22 g
- Protein: 23 g
- Fat: 32 g
- Fiber: 3 g
- Sugar: 3 g
Ingredients
For the Nachos:
- 1 bag (12 oz) tortilla chips
- 8 oz Mexican chorizo, casing removed
- 2 cups shredded Oaxaca cheese (or Monterey Jack)
- 1 cup shredded cheddar cheese
For the Queso Fundido:
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup shredded Pepper Jack cheese
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- Salt to taste
Optional Toppings:
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup pico de gallo or diced tomatoes
- 1/4 cup sliced jalapeños (fresh or pickled)
- 1/4 cup sour cream or Mexican crema
- 1 avocado, diced or sliced
- Lime wedges for garnish
Step-by-Step Instructions
Step 1: Prepare the Chorizo
- Cook the Chorizo: Heat a cast iron skillet over medium heat. Add the chorizo and cook, breaking it into small pieces, until browned and cooked through, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside. Leave about 1 tablespoon of rendered fat in the skillet for added flavor.
Step 2: Make the Queso Fundido
- Prepare the Roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Add the Milk: Slowly pour in the milk, whisking constantly to avoid lumps. Cook for 3-4 minutes, or until the mixture thickens.
- Melt the Cheese: Reduce the heat to low and stir in the Pepper Jack cheese, smoked paprika, chili powder, and a pinch of salt. Stir until smooth and creamy. Remove from heat and set aside.
Step 3: Assemble the Nachos
- Layer the Chips: Preheat your oven to 375°F (190°C). In the same cast iron skillet used for the chorizo, arrange a layer of tortilla chips.
- Add Toppings: Sprinkle a portion of the shredded Oaxaca and cheddar cheeses over the chips. Spoon some of the cooked chorizo on top. Repeat the layers until all the chips, cheese, and chorizo are used, ensuring even distribution.
Step 4: Bake the Nachos
- Place the skillet in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbling.
Step 5: Add Queso Fundido and Toppings
- Drizzle the Queso Fundido: Remove the skillet from the oven and drizzle the warm queso fundido over the nachos.
- Top It Off: Add your desired toppings, such as red onion, cilantro, pico de gallo, jalapeños, sour cream, and avocado.
Step 6: Serve and Enjoy
- Garnish with lime wedges and serve the nachos directly in the skillet for a rustic, shareable presentation.
Ingredient Background
- Mexican Chorizo: A flavorful, spiced sausage that adds a smoky, slightly spicy element to the dish.
- Oaxaca Cheese: Known for its excellent melting properties, this cheese provides a creamy, stretchy texture. Substitute with mozzarella or Monterey Jack if needed.
- Pepper Jack Cheese: Adds a mild kick to the queso fundido, enhancing the overall spice profile.
- Tortilla Chips: Opt for sturdy, restaurant-style chips to prevent them from breaking under the weight of the toppings.
- Fresh Toppings: Ingredients like pico de gallo, cilantro, and avocado add brightness and balance to the rich cheese and chorizo.
Technique Tips
- Layer Strategically: Distribute toppings evenly across the chips to avoid empty bites or soggy layers.
- Use a Cast Iron Skillet: It retains heat well, ensuring the cheese stays melty while serving.
- Don’t Overload: While tempting, too many toppings can make the nachos soggy or difficult to serve.
- Make Queso Ahead: Prepare the queso fundido in advance and reheat gently when ready to assemble.
- Serve Hot: Nachos are best enjoyed immediately to savor the gooey cheese and crispy chips.
Alternative Presentation Ideas
- Mini Skillet Nachos: Use smaller skillets for individual portions, perfect for personal servings or a party spread.
- Loaded Nacho Cups: Layer the ingredients into oven-safe ramekins for a unique, single-serve option.
- Vegetarian Version: Skip the chorizo and add black beans, grilled peppers, and corn for a hearty, meat-free alternative.
- Sheet Pan Nachos: Spread the ingredients on a baking sheet for a larger, shareable batch.
- Spicy Nachos: Add sliced habaneros or a drizzle of hot sauce for extra heat.
Additional Tips for Success
- Keep Chips Crisp: Warm the chips in the oven before assembling to prevent them from becoming soggy.
- Balance Flavors: Use a mix of bold and fresh toppings to balance the richness of the cheese and chorizo.
- Don’t Skip the Lime: A squeeze of fresh lime juice adds brightness and ties the flavors together.
- Double the Queso: If serving a crowd, make extra queso fundido for dipping on the side.
Recipe Variations
- Breakfast Nachos: Add scrambled eggs and breakfast sausage for a morning twist.
- Seafood Nachos: Replace chorizo with shrimp or crab for a coastal-inspired dish.
- BBQ Nachos: Swap the chorizo for pulled pork and drizzle with BBQ sauce.
- Loaded Veggie Nachos: Add sautéed mushrooms, zucchini, and bell peppers for a vegetable-packed version.
- Taco Nachos: Use seasoned ground beef or shredded chicken for a classic taco flavor.
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.
- Freezing: Avoid freezing assembled nachos, as the chips will lose their texture. However, you can freeze cooked chorizo and queso fundido separately.
- Reheating: Warm leftover nachos in a 350°F oven for 10-12 minutes to restore crispiness.
Healthier Twist Ideas
- Baked Chips: Use baked tortilla chips instead of fried for a lighter option.
- Lean Protein: Substitute turkey chorizo or grilled chicken for the pork chorizo.
- Low-Fat Cheese: Opt for reduced-fat cheese to cut down on calories.
- Add Veggies: Incorporate fresh or roasted vegetables like bell peppers, onions, or spinach for added nutrients.
- Use Greek Yogurt: Replace sour cream with plain Greek yogurt for a tangy, protein-rich topping.
Serving Suggestions for Events
- Game Day Snack: Serve with guacamole, salsa, and margaritas for the ultimate sports-viewing experience.
- Potluck Favorite: Bring the nachos in a preheated skillet to keep them warm and melty.
- Appetizer for Parties: Pair with mini tacos and quesadillas for a Mexican-inspired spread.
- Family Dinner: Serve alongside a simple salad for a fun, shareable meal.
- Nacho Bar: Set up a DIY nacho station with chips, queso, and a variety of toppings for guests to customize.
Special Equipment
- Cast Iron Skillet: Essential for even heating and presentation.
- Cheese Grater: Freshly grated cheese melts more smoothly than pre-shredded.
- Slotted Spoon: Useful for draining and handling cooked chorizo.
Frequently Asked Questions
- Can I make this dish vegetarian?
Yes! Use black beans, grilled vegetables, or plant-based chorizo as a protein substitute. - What’s the best cheese for nachos?
Oaxaca, Monterey Jack, and cheddar are excellent choices for their melting qualities. - How do I keep the nachos crispy?
Preheat the chips and serve immediately after baking to prevent sogginess. - Can I use store-bought queso?
Yes, but homemade queso fundido delivers a fresher, more flavorful result. - What’s a good alternative to chorizo?
Ground beef, turkey, or shredded chicken seasoned with taco spices work well. - How can I adjust the spice level?
Reduce the Cajun seasoning or add fresh jalapeños for more heat. - Can I make this dish in advance?
Assemble the nachos up to 2 hours ahead but bake just before serving. - Can I serve this without a skillet?
Yes, use a baking dish or sheet pan instead, though the skillet adds a rustic touch.
Conclusion
Queso Fundido Skillet Nachos are the ultimate crowd-pleasing dish, combining layers of melty cheese, bold flavors, and fresh toppings into a single irresistible bite. Whether you’re hosting a party or indulging in a casual family meal, these nachos are guaranteed to impress. With endless topping options and easy preparation, this recipe is a must-have in your entertaining repertoire. So grab your skillet, gather your ingredients, and get ready to serve up a cheesy masterpiece that everyone will love!
Queso Fundido Skillet Nachos
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
Scale
For the Nachos:
- 1 bag (12 oz) tortilla chips
- 8 oz Mexican chorizo, casing removed
- 2 cups shredded Oaxaca cheese (or Monterey Jack)
- 1 cup shredded cheddar cheese
For the Queso Fundido:
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup shredded Pepper Jack cheese
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- Salt to taste
Optional Toppings:
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup pico de gallo or diced tomatoes
- 1/4 cup sliced jalapeños (fresh or pickled)
- 1/4 cup sour cream or Mexican crema
- 1 avocado, diced or sliced
- Lime wedges for garnish
Instructions
Step 1: Prepare the Chorizo
- Cook the Chorizo: Heat a cast iron skillet over medium heat. Add the chorizo and cook, breaking it into small pieces, until browned and cooked through, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside. Leave about 1 tablespoon of rendered fat in the skillet for added flavor.
Step 2: Make the Queso Fundido
- Prepare the Roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Add the Milk: Slowly pour in the milk, whisking constantly to avoid lumps. Cook for 3-4 minutes, or until the mixture thickens.
- Melt the Cheese: Reduce the heat to low and stir in the Pepper Jack cheese, smoked paprika, chili powder, and a pinch of salt. Stir until smooth and creamy. Remove from heat and set aside.
Step 3: Assemble the Nachos
- Layer the Chips: Preheat your oven to 375°F (190°C). In the same cast iron skillet used for the chorizo, arrange a layer of tortilla chips.
- Add Toppings: Sprinkle a portion of the shredded Oaxaca and cheddar cheeses over the chips. Spoon some of the cooked chorizo on top. Repeat the layers until all the chips, cheese, and chorizo are used, ensuring even distribution.
Step 4: Bake the Nachos
- Place the skillet in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbling.
Step 5: Add Queso Fundido and Toppings
- Drizzle the Queso Fundido: Remove the skillet from the oven and drizzle the warm queso fundido over the nachos.
- Top It Off: Add your desired toppings, such as red onion, cilantro, pico de gallo, jalapeños, sour cream, and avocado.
Step 6: Serve and Enjoy
- Garnish with lime wedges and serve the nachos directly in the skillet for a rustic, shareable presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 generous portion Nutritional Information (per serving)
- Calories: 480
- Sugar: 3g
- Fat: 32g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 23g