Firehook Crackers w/ Loaded Queso Fundido, Chorizo & Pickled Jalapeno

Oaxacan cheese melted in cast iron with crispy rendered chorizo, spiked with pickled jalapenos for heat and acid. Rich, smoky, unapologetically indulgent. The kind of dip that disappears before halftime. Served with Firehook Sea Salt crackers - the only cracker sturdy enough to survive the drag without snapping.

Why You'll Love Loaded Queso Fundido ❤️

This is the dip that anchors a Super Bowl spread. No Velveeta, no cream cheese filler - just real cheese melted properly. Rendering the chorizo first builds a flavor base in the fat. The pickled jalapenos cut through the richness and keep you reaching for another cracker. Ten minutes, one pan, crowd-proof.

Tips and Tricks

• The quick pickle only needs 15 minutes but gets better the longer it sits. Make it first and let it work while you prep everything else.
• Use Mexican chorizo (raw, in casings), not Spanish chorizo (cured). They're completely different products.
• Shred the cheese yourself. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
• Pull the skillet off heat while the cheese is still stretchy. It will tighten as it sits - you want to serve it molten.
• Cast iron holds heat longest, but any oven-safe skillet works. You can also transfer to a broiler for a minute to get a bubbly top.

Variations

• Add a layer of refried beans to the bottom of the skillet before adding cheese for a heartier dip.
• Swap chorizo for crumbled cooked bacon or sauteed mushrooms for a different flavor profile.
• Top with a fried egg and serve for brunch with the crackers on the side.

Substitutions

• Oaxacan cheese > mozzarella or asadero (similar melt, less flavor depth)
• Mexican chorizo > Italian sausage (different spice profile, still works)
• Quick pickled jalapeños > jarred pickled jalapeños (works fine, less fresh flavor) or fresh jalapeños sliced thin (no acid, more raw heat)

Best served with

• Cold Mexican lager or a smoky mezcal cocktail
• Tortilla chips as a backup scooper
• Fresh pico de gallo on the side

How to Store Leftovers

Store leftover queso in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or beer to loosen the cheese as it melts. It will never be quite as stretchy as fresh, but it reheats well.

Common Questions

Firehook Crackers w/ Loaded Queso Fundido, Chorizo & Pickled Jalapeno

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Oaxacan cheese melted in cast iron with crispy rendered chorizo, spiked with pickled jalapenos for heat and acid. Rich, smoky, unapologetically indulgent. The kind of dip that disappears before halftime. Served with Firehook Sea Salt crackers - the only cracker sturdy enough to survive the drag without snapping.

Print Recipe Pin Recipe

Active Time 10 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Appetizer, Snack

Cuisine: Mexican

Calories: 15

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2-3 fresh jalapeños
• ½ cup rice vinegar
• ¼ cup water
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 clove garlic for pickle
• 6 oz Mexican chorizo
• 8 oz Oaxacan cheese
• 2 cloves garlic
• 2 tablespoon fresh cilantro
• 1 lime wedge
• Firehook Sea Salt Crackers

Equipment

• 10-inch cast iron skillet
• Small saucepan
• heatproof jar or bowl
• Wooden Spoon
• Box grater

Method

 

1. Combine rice vinegar, water, sugar, salt, and smashed garlic in a small saucepan over medium heat.
2. Stir until sugar and salt dissolve, about 2 minutes.
3. Place sliced jalapeños in a heatproof jar and pour warm brine over them.
4. Let sit for at least 15 minutes while you prep other ingredients.
5. Heat a 10-inch cast iron skillet over medium heat.
6. Add the chorizo, breaking it up with a wooden spoon as it cooks.
7. Render for 5-6 minutes until the fat is released and the meat is crispy at the edges.
8. Add the minced garlic and cook for 30 seconds until fragrant.
9. Push the chorizo to one side of the skillet.
10. Reduce heat to medium-low.
11. Add the shredded Oaxacan cheese, spreading evenly around the chorizo.
12. Let the cheese melt undisturbed for 1-2 minutes until edges bubble.
13. Gently fold the chorizo through the melting cheese.
14. Add the quick pickled jalapeños and a splash of brine, folding once to distribute.
15. Remove from heat while cheese is still molten.
16. Top with additional pickled jalapeños and fresh cilantro.
17. Squeeze lime over the top.
18. Serve immediately with Firehook Sea Salt crackers.

Nutrition

Calories: 15kcalCarbohydrates: 3gProtein: 0.1gFat: 0.02gSaturated Fat: 0.002gPolyunsaturated Fat: 0.01gSodium: 389mgPotassium: 10mgFiber: 0.1gSugar: 2gVitamin A: 11IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg

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