Queso Fundido with Grilled Tortillas

Total Time: 20 minutes
Yield: 6 servings


  • 1 tbsp olive oil
  • ½ lb fresh chorizo sausage, casing removed
  • ½ yellow onion, finely chopped
  • ½ tsp kosher salt
  • 1 can Miller Lite
  • 1 lb Oaxaca, Monterey Jack, or Quesadilla cheese, shredded (or a combination)
  • 12 corn tortillas
  • 1 jalapeño, seeds and membranes removed, minced


  • Before you start cooking, heat the grill with a medium flame so that it will be ready to toast your tortillas when it’s time to serve.
  • Add the olive oil to a large cast iron skillet over medium heat.
  • Break the sausage into small pieces and fry it in an even layer, stirring occasionally, until it’s cooked through and has rendered most of its fat.
  • Use a slotted spoon to reserve the chorizo, leaving the fat in the pan.
  • Add the onion and salt and continue to cook until soft and translucent.
  • Pour in the beer -- it might foam up a bit -- and scrape up any browned bits with your spoon. Bring to a simmer until most of the beer has reduced.
  • Gradually stir the cheese into the pan, allowing it to melt with each new addition, and then decrease the heat as low as it will go to keep it warm.
  • Stir in some of the chorizo and minced jalapeño, reserving enough to top the final dish.
  • Toast the tortillas over a medium flame on your grill (this can also be done directly over a burner on a gas stove) until it’s soft, warm, and lightly charred in some spots, 20 to 30 seconds per side. If you do this in batches, keep them warm in a clean dishtowel.
  • Serve the queso immediately, topped with chorizo and minced jalapeño, then spooned into the warm tortillas.