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{This post is sponsored by Old El Paso! I used their Green Chiles and Flour Tortillas to make one KILLER Queso Fundido!}

Guys. We are three days away from the New Year!!!

Queso Fundido alla Tequila | @hbharvest

I don’t know how this happened, but it has… and for the Gerard Family, that means one thing – Mexican food! Sunday we talked about some serious guacamole, yesterday we chatted about even more seriously about Birria Puffy Tacos and today we’re talking Queso Fundido alla Tequila! YES.

I switched things up a bit for our little Mexican Fiesta this year by adding a few new recipes, but one recipe that will always make an appearance at our table is Queso Fundido! I usually make my Queso Fundido with a little beer, but this year my New Year’s Eve menu is all about margaritas, SO… I decided to swap the beer for tequila. Truthfully though, this recipe really isn’t about the alcohol, it’s all about the chorizo and the cheese. YUMMM!

This is one of my FAVORITE quick and easy appetizers to serve a crowd (or in our case – family). OH, and I did something really fun and took Old El Paso Soft Tortilla Taco Boats, fried them and then used them for scooping. I know, I know – YUM!! Everyone loves Queso Fundido, and these boats are such a fun way to serve it.

SOOO. Have you started planning your New Years Eve Menu? Hopefully it’s full of cheesy Mexican food…

Queso Fundido alla Tequila | @hbharvest Queso Fundido alla Tequila | @hbharvest Queso Fundido alla Tequila | @hbharvest Queso Fundido alla Tequila | @hbharvest

Queso Fundido alla Tequila.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 Servings
Calories Per Serving: 1376 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Tortilla Chips/Boats

  • 8 Old El Paso Taco Boats OR flour tortillas cut into triangles
  • vegetable oil for frying

Queso Fundido alla Tequila

  • ¼ - ½ pound fresh ground chorizo
  • ½ small sweet onion finely chopped
  • ¼ cup tequila may sub water if desired
  • 1 ounce can Old El Paso Chopped Green Chiles 4
  • 8 ounces sharp cheddar cheese shredded
  • 8 ounces monterey jack cheese shredded
  • 1 tablespoons flour
  • fruit or tomato salsa for serving
  • fresh cilantro + jalapenos for serving


Tortilla Chips/Boats

  • Add the oil to a large pot (make sure the oil comes 3-4 inches up the side of the pot) and heat to 350 degree F. Add the tortillas/boats a few at a time and fry, turning once with a slotted spoon or tongs, until golden brown, 30 seconds to 1 minute.
  • Transfer to paper towels to drain. Sprinkle generously with sea salt and lime zest if desired. Serve warm or at room temperature

Queso Fundido alla Tequila

  • Preheat the oven to 375 degrees F.
  • Heat a 10-inch skillet over medium high heat. Add the chorizo and brown all over. Slide the chorizo out of the skillet and onto a plate. Drain off any grease from the chorizo.
  • Toss together the cheeses and flour. Set aside.
  • To the skillet add the olive oil and onion. Cook 3-4 minutes or until the onion is soft and fragrant. Stir in the chopped green chiles and carefully add the tequila. Cook until the tequila is reduced by half. Remove from the heat, stir in the cheese, which will begin to melt as you add it. Next, add the chorizo to the top of the skillet, discarding any grease on the plate.
  • Place the skillet in the oven and bake for 10-15 minutes or until the cheese has melted and begins to bubble.
  • Serve immediately with fresh cilantro, jalapenos and salsa. Use the chips for dipping!


*You can use any of your favorite varieties of melting cheese. I sometimes use fontina, pepper jack or a mozzarella. I typically like to use at least a little cheddar though! *To prep this in advance, follow the directions up until the oven step. Then let the skillet cool and store in the fridge until ready to bake. When ready to bake, remove the skillet from the fridge while you preheat the oven. Bake as directed.
View Recipe Comments

Queso Fundido alla Tequila | @hbharvest

Sounds perfect to me!!

{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! :) }
Queso Fundido alla Tequila | @hbharvest

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  1. I have a question which is sort of a dumb one. So last time I cooked with chorizo (for your fabulous pumpkin and chorizo soup recipe) my chorizo never quite got crispy as your recipe said it should. It just stayed sort of soft and mushy. I cooked it for a lot longer than you advised and couldn’t get it crispy. I don’t know if I’m not buying the right kind of chorizo? Should I cover it when I cook it?

    For this queso recipe do you also want the chorizo to get crispy? Or keep it soft?

    Sorry for a less than intelligent question!! Keep the AMAZING recipes coming! I don’t know how you come up with all of these incredible ideas but you sure do have a talent!! Happy new year! ?

    1. Hey Christy!!

      Not stupid at all, please ask any questions!! The chorizo is supposed to be crisp on the outside,but the insides should still be soft, if it’s not, than it is probably too cooked. So a nice browning on the the outside and then soft in the middle. Does that help at all? Let me know if you have any other questions.
      happy New Years! 🙂

  2. I have to make a confession: I love mexican food!

    A big hug for you, from Brazil, my dear.

    I love your site and this recipies are making my life better. I had a lot of dificultties to cook, but I’m learning a lot with you.

    Sorry my poor English.

  3. well that’s looks amazing. No New Year’s menu planned. I’ll be out with my fiance and friend dancing and drinking.

  4. I’m such a sucker for Mexican food. I can’t get enough. This looks absolutely fabulous!

    Hope you and your family have a wonderful New Year!!!

  5. Girl this is one killer queso fundido!! I love how you guys have this tradition of enjoying Mexican food for New Years!! Wishing you one yummy New Year! 🙂