Loaded Queso Fundido

Loaded Queso Fundido

FoodieJJ54 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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 719 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 719 kcal
  • 36%
  • Fat:
  • 56.4 g
  • 87%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 46.1 g
  • 92%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 2284 mg
  • 91%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.



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.

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...

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.