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Guacamole Filled Queso Fundido

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  • Prep 50 min
  • Total 1 hr 20 min
  • Servings 12
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Updated Jul 18, 2017
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  • 2 tablespoons olive oil
  • 1 medium red onion, diced
  • 10 oz Mexican chorizo (about a link)
  • 4 cups quesadilla cheese, shredded
  • 2 1/2 cups Oaxaca cheese, shredded
  • 3/4 cup queso fresco, crumbled
  • 4 roma tomatoes, seeded and diced
  • 2 Serrano peppers, minced
  • 1 clove garlic, minced
  • 1/2 cup cilantro, chopped
  • 2 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 3 avocados, diced
  • 1/2 teaspoon salt
  • 1/3 teaspoon of pepper


  • 1
    In a medium skillet preheat 2 tablespoons of olive oil to medium heat for 3 minutes. Add the red onion and cook for 8 minutes. Add the chorizo and cook for another 6 minutes, crumbling the chorizo as it cooks. Drain the chorizo mixture onto a plate lined with paper towels and let cool.
  • 2
    Preheat oven to 350°F.
  • 3
    Combine all the cheeses in a large bowl, set aside.
  • 4
    In a medium bowl, add the tomatoes, Serrano, garlic, 2/3 of cilantro, juice and zest of lemon, 2 diced avocados, 1/2 teaspoon salt and 1/3 teaspoon of pepper. Stir well to combine. Fold in half of the cooled chorizo mixture, set aside.
  • 5
    In a 13X9 inches baking dish, add 1/2 of the cheese mixture and spread out evenly. Add guacamole by the spoonful to the cheese in the pan, make sure it’s evenly spaced. Top with remaining cheese and chorizo.
  • 6
    Cover with foil and bake in preheated oven for 25 to 30 minutes. Remove foil and cook for 1 minute under the broiler, or just until cheese browns a little. Top it with remaining of avocado and cilantro. Serve right away with tortilla chips or warm tortillas.

Expert Tips

  • tip 1
    If you find yourself with too much cheese, you can always shred or crumble it and freeze it. Store it 1/2 cup per small plastic bag in a larger freezer bag. It will be good for a couple of months.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Sonia Mendez Garcia On my trips to Mexico to visit family, there were many occasions for fiestas to celebrate and share our favorite foods. Mexico is known for it’s many antojitos and botanas, such as pickled chiles in escabeche, spicy peanuts, elotes asados and fresh fruits covered in chili and lime. They are also known for their delicious assortment of cheeses. This queso fundido recipe features three of the most popular ones that are used in a variety of dishes; or just simply served sliced on a plate, como un antojito.
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