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Loaded Queso Fundido

Rating: 4.56 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Mexican fondue loaded with flavor. Additional fillings could be added to this easily: shrimp, crawfish, black olives, etc. Great over chips, baked potatoes, or just about anything.

By FoodieJJ54

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Bring chicken broth to a boil in a pot; add American cheese, bring to a simmer, reduce heat to low, and cook, stirring frequently, until the cheese melts into the broth, about 5 minutes.

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  • Heat olive oil in a skillet over medium-high heat; saute chicken and chorizo in oil until the chicken is no longer pink in the center, 5 to 7 minutes. Add mushrooms, tomatoes, onion, jalapenos, green onions, and garlic; saute until all vegetables are tender, 7 to 10 minutes.

  • Stir chicken mixture into the melted cheese; bring to a simmer. Stir Cheddar cheese into the mixture and cook until completely melted, about 5 minutes.

Cook's Note:

Processed cheese food (such as Velveeta(R)) works well in this recipe in place of the American cheese.

Nutrition Facts

Per Serving:
719 calories; protein 46.1g; carbohydrates 7.4g; fat 56.4g; cholesterol 174.9mg; sodium 2284.4mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Danna Glore
Rating: 5 stars
11/15/2015
I used one green and one red bell pepper instead of the mushroom and used Velveeta and cheddar cheese in 1:1 ratio and using only 2 lbs of cheese total in 3/4 cup of chicken broth. The amount of chicken listed as two chicken breasts should be 8-10 oz of chicken breast total I think. Then I cooked the chicken breasts first by boiling them in some water until cooked and then diced it. I was nice as the meat shredded into the sauce. I also cooked the chorizo separately before putting it in the mix. It browned nicely. The chorizo I got had roughly diced meat so after browning it I placed it through the food processor to make a finer chop. I served it with both tortilla chips and soft corn tortillas as well as guacamole and sour cream. My guests enjoyed it tremendously. Some of them even made quesadillas with it. Read More
Helpful
(6)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Danna Glore
Rating: 5 stars
11/15/2015
I used one green and one red bell pepper instead of the mushroom and used Velveeta and cheddar cheese in 1:1 ratio and using only 2 lbs of cheese total in 3/4 cup of chicken broth. The amount of chicken listed as two chicken breasts should be 8-10 oz of chicken breast total I think. Then I cooked the chicken breasts first by boiling them in some water until cooked and then diced it. I was nice as the meat shredded into the sauce. I also cooked the chorizo separately before putting it in the mix. It browned nicely. The chorizo I got had roughly diced meat so after browning it I placed it through the food processor to make a finer chop. I served it with both tortilla chips and soft corn tortillas as well as guacamole and sour cream. My guests enjoyed it tremendously. Some of them even made quesadillas with it. Read More
Helpful
(6)
Rikkor
Rating: 5 stars
09/06/2015
I gave it 5 stars for the chicken broth idea. So smart. Keeps it from burning to the pan. I made mine with drained organic salsa canned green chilis and cubed linguica. The bomb. Read More
Helpful
(4)
Soup Loving Nicole
Allstar
Rating: 4 stars
12/14/2014
I have only ever melted American cheese with milk in the past and clearly I have been doing it wrong all of these years. The chicken broth melted it into a perfect consistency without it burning all over the sides of the pan and it only took minimal stirring. I love mushrooms but they really seemed out of place in this recipe to me and so I left them out. I also left out the 8oz. of cheddar in the end. I had it but it just wasn't necessary and that is why I am giving this a 4 instead of 5 star rating. The consistency was perfect after the chicken was added and it would have been entirely too thick if the additional cheese would have been added. Overall this was delicious but I recommend eating in small doses due to the amount of sodium. Read More
Helpful
(3)
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John
Rating: 5 stars
09/24/2016
Great idea to use broth. It tasted great. I miss having the occasional Friday night Mexican restaurant now that I've moved to the Northeast. My daughter's favorite. Read More
Helpful
(2)
Nature95
Rating: 4 stars
05/02/2014
Modified the recipe used cilantro garlic one fresh tomato and two cans of Rotel. I subbed shrimp for chicken. It was very tasty. I will attempt to post a pic. Read More
Helpful
(2)
Chocolate Charley
Rating: 4 stars
09/23/2018
Nice texture and tasted good. Instead of mushrooms I put green and red pepper in. Next time I think I will add hot sauce Read More
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MaryG
Rating: 5 stars
12/04/2018
Made this for my cats quinceria party and our friends loved it! I skipped the chicken and mushrooms othwise followed the recipe. Outstanding! Too mich to fit in a small slow cooker if that s what you re planning. Also used a half pound of chorizo. Using high quality Wisconsin cheddar cheese made all the difference. Read More
Silvia Dhillon
Rating: 5 stars
03/01/2019
Thanks Read More
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