Keto Chorizo Queso Fundido

Queso Fundido translates to “melted cheese.” Our Keto Chorizo Queso Fundido is a hot-melted cheese with spicy Mexican chorizo. You can call it a “Choriqueso.” It can be used as a traditional Queso dip with low-carb tortilla chips. It is also a perfect snack meal when served like a taco or tostada. Try it with our Keto Almond Flour Tortilla. It works so well with avocado and salsa. Make sure you add a delicious low-carb classic Margarita!

Queso Fundido has likely become more popular in the Southwest than it is in Mexico. We find it on so many restaurant menus. It is bubbly and very savory. With the gooey-stringy cheese it is just delicious! However, the key for us is the Mexican chorizo. The flavor is spicy, but not too hot. It is first cooked in a skillet. Then it is mixed in the Queso and also mounded on top. If you are looking for a unique presentation try a little tequila on top, light it, and you will have “Queso Flameado.”


Start this delicious appetizer by making sure you use a top-notch Mexican chorizo. Chorizo can be found made from beef or pork. Pork chorizo is definitely our first choice. It simply tastes better than the beef chorizo. Mexican chorizo is also different than Spanish chorizo. The latter usually has a smokier flavor and is usually encased. It is also firmer and will not crumble well. Cacique makes a delicious Mexican chorizo product. It can be found in most groceries or you can order it by clicking the link below.

The cheese is also important. You want a cheese that will melt well, be slightly stringy, and creamy. Mexican cheeses are the usual choice. We like a blend of Asadero, Quesadilla, Oaxaca, and Monterey Jack. You can substitute some Mozzarella or white cheddar. We do suggest buying your cheese in blocks and shredding your own. It is fresher and does not contain any additives to prevent clumping. You see that with pre-shredded bag cheese.

Preparation Tips

Chorizo has enough fat content that oil in your skillet is really not necessary. The meat should not be encased. Buy it in bulk or remove the casings before cooking. Break it apart as it cooks with a wooden spoon and in about 10 minutes you will have a crisp and browned chorizo for your Keto Chorizo Queso Fundido. We do suggest draining the fat after cooking.

Joanie likes to add a chopped roasted Poblano pepper to the vegetable mixture of onion, garlic, and chopped tomato. We use roasted Poblano peppers a lot. You can find the roasting technique Joanie uses in our Keto Creamy Poblano Pepper Soup. We also use them in our Shrimp in Poblano Cream Sauce. The Poblano adds so much flavor to the recipe. You can also save the roasting step and reduce the heat by substituting canned Green Hatch Diced Chiles.

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The Mexican cream is designed to help with the consistency of the Queso Fundido. As the cheese melts you will be able to adjust for a thinner cheese sauce by adding more cream, to your taste. We cook the recipe in one skillet so make sure you can use your skillet under the broiler. This is an essential tip since you want a bubbly slightly browned mixture.

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Keto Chorizo Queso Fundido – Appetizer or Snack Meal

Our Keto Chorizo Queso Fundido is perfect as an appetizer when served with our Low Carb Almond Flour Tortilla chips. It is also a delicious snack meal when served in a taco or tostada. Again, use our almond flour tortilla with salsa and avocado slices. However you choose to serve this delicious Mexican recipe, you will enjoy it! It is certainly Tasty Low Carb!

Keto Chorizo Queso Fundido

Recipe by Joanie and Chris
4.9 from 30 votes
Course: Snack MealsCuisine: MexicanDifficulty: Easy


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Keto Chorizo Queso Fundido is so creamy and cheesy – with just the right heat from a roasted poblano! Perfect for dipping or a tostada!

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  • 8 ounces 227 g Chorizo Mexican

  • 1/2 1/2 Onion white, thinly sliced

  • 1 1 Roma tomato cored, seeded, diced

  • 4 cloves 4 cloves Garlic chopped

  • 1 1 Poblano pepper roasted, seeded, cut into strips

  • 1/2 teaspoon 1/2 teaspoon Sea salt

  • 1 cup 237 ml Mexican cream

  • 16 ounces 454 g Mexican cheeses Asadero, Quesadilla, Oaxaca, Monterey Jack


  • Add the chorizo to a skillet over medium heat. Cook for 10-12 minutes, breaking into smaller pieces with a wooden spoon until crisp and brown. Remove the chorizo from the heat, drain the fat, and reserve.
  • Add the onions and cook for 5 minutes. Add the garlic, tomatoes, and poblano pepper strips. Salt and cook for 2 minutes. Stir to incorporate. Remove the Poblano mixture and combine in a bowl with the reserved chorizo.
  • Remove the skillet from the heat and add the cream. Begin blending in the cheeses. Stir for about 5 minutes until melted. Return the skillet to the burner, add half the chorizo-poblano mixture, stir, and cook for another 5 – 7 minutes until entirely melted and creamy.
  • Top with the remaining chorizo-poblano mixture and broil in your oven for 3 minutes. You want a bubbly slightly browned mixture.
  • Serve as a filling for a tortilla with avocado strips and salsa or as a dip with low-carb tortilla chips.


Chef’s Notes

  • You can create perfect tortilla chips for dipping by cutting a few of our Almond Flour Tortillas into triangle shapes and frying in oil to crisp like a chip. Make sure you salt the chips while hot, cool on a cooling rack, and serve cold. You can also heat our tortillas briefly on a hot griddle without any oil for a warm tortilla or tostada.

Nutrition Facts

  • Calories: 364.5kcal
  • Carbohydrates: 5.8g
  • Protein: 20.2g
  • Fat: 29.1g
  • Saturated Fat: 14.5g
  • Trans Fat: 0g
  • Cholesterol: 88.1mg
  • Sodium: 811.6mg
  • Potassium: 141.9mg
  • Fiber: 0.7g
  • Sugar: 2.8g
  • Vitamin A: 690IU
  • Vitamin C: 14mg
  • Calcium: 635.8mg
  • Iron: 0.9mg

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