Queso Fundido with California Walnut Chorizo

Total Time
40 Mins

Total Time

Prep Time
30 Mins
Cook Time
10 Mins
Total Time
40 Mins


290 cal
Total Fat
27 g
Polyunsaturated Fat
12.1 g
30 mg
400 mg
8 g
Dietary Fiber
2 g
10 g



  • ½ tablespoon cumin seed
  • ½ teaspoon coriander seed
  • 1 each cloves, whole
  • 1 each bay leaves
  • 1/8 teaspoon cinnamon, ground
  • ¼ teaspoon oregano, dried
  • ¼ teaspoon thyme, dried
  • ½ tablespoon garlic, granulated
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper, freshly ground
  • ½ tablespoon Ancho chile powder
  • ½ tablespoon paprika, smoked
  • 1 ½ cups California walnuts, toasted, finely chopped
  • 1 tablespoon walnut oil


  • 1 tablespoon olive oil, extra virgin
  • 1 each tomato, medium, ¼-inch dices
  • 1 each jalapeño, seeded, minced
  • ½ each onion, small, ¼-inch dices
  • ¼ teaspoon kosher salt
  • California walnut “chorizo” (see directions)
  • 4 ounces Monterey jack cheese, shredded
  • 4 ounces queso asadero, shredded
  • ¼ cup cilantro, fresh, chopped
  • Tortilla chips or soft corn tortillas



  1. With a mortar and pestle grind cumin seed, coriander seed and cloves. Break up bay leaves with your hands and add them to spices in mortar and pestle, then grind until you have a fine powder.
  2. Add remaining spices to mortar and pestle and grind/mix until everything is well combined.
  3. Toss spices and walnuts together and set aside.
  4. In a medium saucepan over medium-high heat, heat walnut oil and sauté walnuts, constantly stirring, until golden brown and evenly toasted, about 2 minutes. Reserve warm until needed.


  1. Pre-set broiler to high.
  2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes, jalapeños, onion and a large pinch of salt. Cook, stirring often, until softened, about 5 minutes.
  3. Reserve ¼ cup of walnut chorizo for garnish, then add the remaining walnut chorizo to the skillet and cook, stirring frequently, until skillet looks nearly dry, about 2 minutes. Reduce heat to low. Add cheeses and cook, stirring constantly, until fully melted, about 30 seconds.
  4. Quickly transfer queso to an ovenproof serving bowl. Place under broiler until bubbly and lightly browned. Sprinkle with cilantro and remaining walnut chorizo to garnish and serve immediately with tortilla chips or soft corn tortillas.