Queso Fundido gets a delicious upgrade when cooked on the Traeger Ironwood. This cheesy, spicy dip is the ultimate appetizer, perfect for parties or backyard gatherings.
Introduction
When it comes to appetizers, Queso Fundido is always a guaranteed crowd-pleaser, delivering that perfect balance of cheesy goodness and bold flavors. It’s the kind of dish that’s universally loved, making it a great option for everything from family gatherings to gameday spreads. Traditionally, Queso Fundido is prepared on the stovetop or baked in the oven, but cooking it on the Traeger Ironwood takes this classic to a whole new level of flavor. The wood-fired grill imparts a subtle, smoky essence that elevates the dish beyond the ordinary, giving it that extra depth you just can’t get from indoor cooking methods.
The combination of the grill’s smokiness and the savory chorizo-flavored sausage brings out the rich, hearty notes of the dish, perfectly balanced by two types of cheese: creamy Oaxaca and slightly sharp Monterey Jack. This mix of cheeses creates a velvety texture that’s ideal for dipping, and as the cheese melts, it forms that signature stretchy pull that makes Queso Fundido so irresistible.
For this recipe, I set the Traeger Ironwood to 400°F, creating the ideal environment to melt the cheese slowly and evenly without burning. But before it even hit the grill, I took advantage of the induction burner on the Traeger Timberline XL to cook the sausage, onions, and jalapeños. The induction burner allowed me to control the heat perfectly, ensuring the sausage browned beautifully, while the onions and jalapeños softened just enough to release their natural sweetness and spice.
Cooking these ingredients beforehand also meant that by the time everything came together on the grill, the flavors were already deep and rich, and the cheese melted seamlessly into the mixture. The entire process is not only easy but also adds a level of convenience—especially when you’re preparing multiple dishes at once.
To top it all off, we garnished the finished Queso Fundido with freshly chopped tomatoes and cilantro right before serving. The tomatoes added a burst of color and freshness, while the cilantro brought that signature herbaceous zing that complements the richness of the cheese and sausage. It’s these final touches that really take the dish over the top, adding layers of texture and flavor that keep your guests coming back for more. Whether you’re serving it up with tortilla strips, chips, or fresh warm tortillas, this Queso Fundido will be the star of any meal or party.
What is Queso Fundido?
Queso Fundido is a rich, melted cheese dish with deep roots in Mexican cuisine. The name translates literally to “melted cheese,” but it’s far more than just cheese. Traditionally, Queso Fundido is served piping hot in a cast-iron skillet and is made with a blend of stretchy, meltable cheeses, like Oaxaca or Chihuahua, that give it a satisfyingly gooey texture. What sets it apart is its typical combination with spicy, flavorful meats, most often Mexican chorizo, a highly seasoned pork sausage, though variations with other meats or even roasted vegetables exist. The dish is then enjoyed with warm tortillas or chips, almost like a Mexican version of fondue, where diners scoop up the melted cheese and toppings, creating a rich, savory bite.
Origin and Cultural Significance
Queso Fundido has its origins in northern Mexico, where the tradition of grilling and cooking over an open flame is prevalent. The use of chorizo or other meats in the dish speaks to the influence of Spain on Mexican culinary traditions. While its exact historical origins are not clear, Queso Fundido likely evolved from asaderos, gatherings where meats and cheeses are grilled and served communally.
This makes Queso Fundido, cooked on the Traeger, a dish often associated with family, friends, and celebrations, especially in casual settings. In northern Mexico, it’s commonly served as an appetizer before the main meal, though it’s also popular in other parts of Mexico and has made its way into Tex-Mex cuisine in the United States.
How Queso Fundido Differs from Queso Dip
While they may seem similar at first glance, Queso Fundido and Queso Dip are quite different in terms of preparation, texture, and flavor:
- Cheese & Texture:
- Queso Fundido is made with real, meltable cheeses, like Oaxaca, Monterey Jack, or Chihuahua, which melt smoothly but retain a stretchy, almost stringy texture. It is meant to be thick and gooey, ideal for scooping with tortillas or chips.
- In contrast, Queso Dip, commonly found in Tex-Mex restaurants in the U.S., often uses processed cheeseslike Velveeta or American cheese. These cheeses are known for their ultra-smooth, creamy consistency, which stays runny even as it cools. The result is a more pourable dip that you might drizzle over nachos or simply dip into.
- Cooking Method:
- Queso Fundido is traditionally made in a hot skillet (often cast-iron) and is typically cooked over an open flame or in the oven. The dish is brought to the table while still sizzling, with the cheese bubbling hot and stretchy.
- Queso Dip, on the other hand, is often made by melting processed cheese with milk or cream on the stovetop, resulting in a sauce-like consistency that is served warm but doesn’t have the same melt-in-your-mouth stretch.
- Flavor Complexity:
- Queso Fundido is known for its depth of flavor, thanks to the inclusion of chorizo, peppers, and other bold ingredients. The smoky, spicy flavors of the sausage meld beautifully with the cheese, giving it a much heartier, savory quality. In some variations, roasted poblano peppers or sautéed onions are added, further enhancing its depth.
- Queso Dip, in comparison, is usually a much simpler dish, often focusing on the creamy, mild taste of the cheese itself. It may include some basic additions like jalapeños or tomatoes, but it doesn’t typically feature complex meats like chorizo, making it more of a blank canvas for customizing with different flavors.
- Serving Style:
- Queso Fundido is served as a hearty dish that requires tortillas or sturdy chips for scooping and wrapping the cheese, making it almost a meal in itself.
- Queso Dip is more of a side or appetizer, served with thinner tortilla chips and designed to be enjoyed as a lighter snack alongside other dishes.
Why Queso Fundido is Loved
Queso Fundido’s appeal lies in its richness and versatility. It can be customized with different toppings, making it a great choice for any occasion, from a simple family dinner to a festive gathering. The combination of melted cheese, the savory and spicy chorizo, and the option to scoop it all up with warm tortillas is what gives it that unmistakable comfort food status. It’s a dish that’s meant to be shared and enjoyed communally, bringing people together in the process. Cooking queso fundido on the Traeger just takes it to the next level.
In contrast, Queso Dip has become a popular go-to for parties, game days, or even as a casual snack, especially in the United States, where the creamy, pourable cheese sauce is loved for its easy preparation and addictive flavor.
Gameday Ready Appetizer
With football season just around the corner, there’s no better time to whip up this easy, crowd-pleasing dip. Whether you’re tailgating, hosting friends for a game at home, or just having a cozy family night in, Queso Fundido is perfect for gameday snacking. The combination of smoky sausage and cheesy goodness will keep everyone coming back for more during commercial breaks. Just prep it on your Traeger, and you can focus on the game while this appetizer works its magic. The best part? It stays warm and gooey on the grill, so it’s ready whenever you are.
Ingredients You’ll Need
- Chorizo-inspired sausage: Polidori Sausage’s chorizo-flavored sausage is mild yet flavorful, making it a great alternative to traditional chorizo. It complements the cheese perfectly without overpowering it.
- Cheese: We grated a ball of Oaxaca cheese ourselves and paired it with Monterey Jack cheese. The Oaxaca offers a creamy, stretchable quality, while the Monterey Jack brings a sharp, salty flavor.
- Spiceology Taco Seasoning: Adding this seasoning to the sausage really kicked up the flavor and tied the whole dish together.
- Melinda’s Fire Roasted Habanero Sauce: This sauce provided a smoky, tangy finish with just the right amount of heat. It was the perfect topping for the queso fundido.
- Fresh Ingredients: We finished the queso fundido with freshly chopped tomatoes and cilantro, adding a bright, fresh touch right before serving.
Why the Traeger Works for Queso Fundido
Cooking Queso Fundido on the Traeger adds a layer of smoky depth you won’t get on the stovetop. At 400°F, the cheese melts slowly and evenly, while the wood pellets infuse the entire dish with a subtle smokiness that enhances the overall flavor. Using the induction burner on the Traeger Timberline XL to cook the sausage, onions, and jalapeños gives you perfect control over the texture and flavor of the meat before transferring it to the grill.
The sausage crisps up, locking in the juices and spice, and everything comes together seamlessly on the grill. The fresh toppings of tomato and cilantro at the end bring a burst of brightness and freshness to balance the richness.
Step-by-Step Process
- Preheat the Traeger to 400°F using your preferred wood pellets.
- Cook the Sausage: Using the induction burner on the Traeger Timberline XL, heat a cast-iron skillet over medium heat. Add the Polidori chorizo-flavored sausage and cook for about 10 minutes, breaking it apart with a spatula as it cooks. Add chopped onions and jalapeños during the last 5 minutes.
- Add Seasoning: Sprinkle Spiceology Taco Seasoning over the sausage, onions, and jalapeños, stirring to ensure even distribution.
- Prepare the Cheese: While the sausage cooks, grate one ball of Oaxaca cheese and half a block of Monterey Jack cheese.
- Assemble: Once the sausage mixture is cooked, leave it in the cast-iron skillet and add the grated cheese on top.
- Melt the Cheese: Transfer the skillet to the Traeger Ironwood and cook for another 8-10 minutes, or until the cheese is melted and bubbling.
- Finish with Sauce and Fresh Toppings: Drizzle Melinda’s Fire Roasted Habanero Sauce over the finished queso fundido and sprinkle with chopped tomatoes and cilantro for added flavor.
- Serve Hot: Serve your queso fundido hot off the Traeger immediately with tortilla strips or chips.
Cook and crumble the chorizo 
Cook the onions and jalapeños next
Alternate Recipes / Product Links
If you enjoyed this Queso Fundido, be sure to check out some of my other Traeger recipes:
- Smoked Pork Tenderloin with Burrata and Grilled Peach Salsa
- Green Chili Smash Burger Tacos
- Gobernador Style Shrimp Tacos
And here are some of the products used in this recipe for queso fundido:
- Melinda’s Fire Roasted Garlic & Habanero Sauce
- Traeger Ironwood Grill
- Lodge Cast Iron Skillet (we used an 8″)
- Polidori Chorizo Sausage
Queso Fundido on the Traeger is a simple yet flavorful dish that’s guaranteed to impress. Whether you’re hosting friends or just making a special family appetizer, this cheesy, spicy dip hits all the right notes. Give this recipe a try at your next cookout and don’t forget to tag #ThisJewCanQue when you do! Let me know how it turns out and what twists you add to make it your own.
Queso Fundido on the Traeger
Equipment
- Traeger Timberline XL Induction Burner
- Traeger Ironwood Grill
- Cast iron skillet
- Spatula
- Grater
Ingredients
- 1 ball Oaxaca cheese grated
- 1/2 block Monterey Jack cheese grated
- 1 lb Polidori Sausage chorizo-flavored sausage
- 1 tbsp Spiceology Taco Seasoning
- 1/2 cup chopped onion
- 1 jalapeño chopped
- 1/4 cup chopped tomatoes
- 2 tbsp chopped cilantro
- 2 tbsp Melinda’s Fire Roasted Habanero Sauce
- Tortilla strips or chips for serving
Instructions
- Preheat Traeger Ironwood grill to 400°F.
- Using the induction burner on the Traeger Timberline XL, heat a cast-iron skillet over medium heat. Cook Polidori chorizo-flavored sausage, onions, and jalapeños for about 10 minutes, breaking up the sausage as it browns.
- Add Spiceology Taco Seasoning to the sausage mixture and stir to combine.
- Grate Oaxaca cheese and Monterey Jack cheese.
- Leave the sausage mixture in the skillet and add grated cheese on top.
- Transfer the skillet to the Traeger Ironwood and cook for 8-10 minutes until the cheese is melted and bubbly.
- Drizzle with Melinda’s Fire Roasted Habanero Sauce and top with chopped tomatoes and cilantro.
- Serve with tortilla strips or chips.
Notes
For added spice, mix some diced jalapeños into the cheese.
Serve immediately to enjoy the full gooey texture.
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