Low Carb Queso Fundido
Indulge in the ultimate cheesy delight with this Low Carb Queso Fundido recipe—a savory, keto-friendly twist on the classic Mexican appetizer. Packed with bold flavors from sizzling chorizo, aromatic cumin, and paprika, this dish melts together three creamy cheeses: Monterey Jack, cheddar, and cream cheese, perfectly balanced with sautéed bell peppers, onions, and garlic. Finished with a sprinkle of fresh cilantro and optional jalapeño slices for extra heat, this one-skillet wonder is oven-baked to golden perfection. Perfect for dipping with low-carb veggies or tortilla chips, it’s a crowd-pleasing favorite ready in just 35 minutes. For a flavorful, low-carb appetizer or snack that oozes comfort, this queso fundido is the cheesy dream you didn't know you needed!
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Recipe Information
Ingredients
- 8 ounces chorizo sausage
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 ounces cream cheese, softened
- 1.5 cups Monterey Jack cheese, shredded
- 1.5 cups cheddar cheese, shredded
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 jalapeño, sliced (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet over medium heat, cook the chorizo, breaking it apart with a wooden spoon, for about 5-7 minutes until browned and cooked through. Transfer the cooked chorizo to a plate and set aside.
In the same skillet, add the chopped onion, minced garlic, and green bell pepper. Cook over medium heat until the vegetables are soft and the onions are translucent, about 5 minutes.
Stir in the cumin and paprika until the vegetables are well-coated and fragrant, cooking for another minute.
Reduce the heat to low, then mix in the softened cream cheese, stirring until it is fully melted and combined with the vegetables.
Gradually add the Monterey Jack and cheddar cheeses by handfuls, stirring them into the mixture until fully melted and smooth. If the mixture becomes too thick, add a splash of water or almond milk to loosen it.
Return the cooked chorizo to the skillet and gently fold it into the cheese mixture until evenly distributed.
Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the top is bubbly and golden brown.
Remove the skillet from the oven and sprinkle with freshly chopped cilantro. Garnish with sliced jalapeños if desired.
Serve immediately with lime wedges on the side, and enjoy with low-carb veggies like bell pepper strips, celery sticks, or your favorite low-carb tortilla chips.
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.2 g | 316% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 6600 mg | 287% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.4 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2624 mg | 202% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
