Queso Fundido


Living in Texas has it’s perks and it’s pitfalls.  Mexican food eateries abound, and queso in local restaurants is about the best I’ve ever had.  That’s also a pitfall.  Delicious, gooey, cheesy, spicy dip?  Sign.  Me.  Up.   So, for a recent gathering with my family, I made some Queso to go along with the Pork Carnitas Tacos I made this past weekend.  

This will most likely be my last post before the Holidays, so I wanted to wish all of my family and friends a happy and joyful Christmas, and a prosperous New Year.  Lots of love from Texas!



  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1.5 cups milk
  • 3 cups of grated cheese (I used monterey jack and cheddar)
  • 1 can diced green chilies (I would recommend using fresh jalepenos, anchos, or your favourite chili pepper)
  • 2 tsp cayenne pepper
  • 1 tsp chipotle chili powder
  • sea salt and freshly ground pepper


In a saucepan, melt the butter over medium heat.  When the butter starts to foam, whisk in the flour to create a roux.  Slowly add the milk while whisking to bring up to temperature, but not to a boil.  

Whisk in the cheese, chilies, cayenne pepper to taste, chili powder, and season with salt and pepper. 

Serve with tortilla chips and enjoy!


  • Lauren’s Kitchen » Mexican Pork Lasagna December 23, 2009 (5:48 pm)

    […] If you’re like me, you plan to cook for only 2 people, maybe 3 or 4, but end up with enough leftovers to feed an army.  I’m constantly tossing out expired food, and when I have an opportunity to reuse leftovers without getting bored of eating the same thing for 3 consecutive nights, I grab it.  This casserole was a great way to use up my leftover taco fixings from my Pork Carnitas Tacos, and the cheese from my Queso Fundido.  […]

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