These Queso Fundido Tacos only take 15 minutes to make. These have spicy chorizo covered in melted cheese and loaded into a warm tortilla topped with cilantro and lime. If you thought Chorizo Tacos would be good, wait till you try these. Perfection!
Queso Fundido Tacos are not healthy by any means, but they are so so good. They are spicy and cheesy and full of flavor. The peppers and mushrooms help to lighten up the tacos and add a different texture to the tacos. These go beyond your typical Chorizo Tacos. You will love them!
Queso Fundido Tacos were inspired by this queso fundido recipe from Mexico in my Kitchen. Mely mentioned poblano peppers and mushrooms are sometimes added to queso fundido, which inspired me to add it to these tacos!
- Chorizo: Chorizo Tacos might be the best kind of tacos. Chorizo is a little spicy, but all of the other ingredients help to tame the heat.
- Poblano Peppers: If you can’t find poblano, bell peppers are a good substitute. Pablano peppers are slightly hotter than bell peppers, but I still wouldn’t call them spicy.
- Mushrooms: I had to add in vegetable in some way to balance out all the chorizo and cheese 🙂 You can even add more if you want!
- Tortillas: Flour or corn
- Oaxaca or Monterrey Jack Cheese: Both of these are mild white cheese. If you can’t find Oaxaca, use Monterrey Jack cheese.
- Cilantro: I love cilantro, but totally optional.
- Lime Juice: The lime juice cuts through all of the fat from the chorizo and cheese to make the tacos not feel so heavy. A must of you ask me.
Store any leftovers in the fridge for up to 4 days.
I hope you love this Queso Fundido Tacos / Chorizo Tacos recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Have fun!Print
These Queso Fundido Tacos take 15 minutes and are so good. Spicy chorizo covered in melted cheese and loaded into a warm tortilla topped with cilantro lime. If you thought Chorizo Tacos would be good, wait till you try these. Perfection!
- 1 lb chorizo
- 3 poblano peppers, diced
- 8 oz sliced mushrooms
- 10 8″ tortillas
- 2 cups shredded Oaxaca or Monterrey jack cheese, about 8 oz
- Cilantro for garnish
- 1 lime, for garnish
- In a large skillet over medium heat, brown sausage – about 5-7 minutes.
- As soon as the sausage turns brown, add in poblano peppers and mushrooms. Salt to taste. Cook until the mushrooms have released all of their liquids, about 5-10 minutes.
- Top with shredded cheese, turn to low, and cover until cheese is bubbly, about 1 minute.
- Scoop filling into a tortilla. top with lime juice and cilantro