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Low Carb Queso Fundido

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Low Carb Queso Fundido is a cheesy, boldly flavored appetizer featuring spicy Mexican chorizo, gooey Oaxaca cheese (or mozzarella), and a touch of half and half to keep it creamy. The air fryer delivers perfect results in about 35 minutes, creating a molten, shareable dip that's ideal for low carb and keto diets. Serve it as a dip with veggie sticks or as a topping for nachos and grilled meats.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Low Carb, Mexican
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 ounces Mexican-style chorizo casings removed
  • 1 cup onions chopped
  • 1 tablespoon Minced Garlic
  • 1 cup diced tomatoes
  • 2 jalapenos diced
  • 2 teaspoons Ground Cumin
  • 2 cups grated Oaxaca cheese or Mozzarella
  • 0.5 cup Half and Half

Equipment

  • Air fryer
  • 6 x 3 inch heatproof pan
  • Mixing spoon
  • Measuring cups and spoons

Method
 

  1. Combine chorizo, chopped onions, minced garlic, diced tomatoes, diced jalapenos, and ground cumin in a 6 x 3 inch heatproof pan. Mix well to evenly distribute the ingredients.
  2. Place the pan into the basket of your air fryer. Cook at 400°F (205°C) for 15 minutes. At the halfway point, open the fryer and give the mixture a good stir to break up the sausage and ensure even cooking.
  3. After 15 minutes, add the grated Oaxaca cheese (or mozzarella) and half and half to the pan. Stir until the ingredients are thoroughly blended together.
  4. Lower the air fryer temperature to 320°F (160°C) and cook for an additional 10 minutes, or until the cheese has completely melted.
  5. Remove the queso from the air fryer, stir once more, and serve hot with tortillas or chips.

Nutrition

Carbohydrates: 10g

Notes

For the creamiest and stretchiest results, use fresh Mexican chorizo and Oaxaca cheese, though mozzarella is a suitable alternative if needed. Adjust the amount of onions and tomatoes to reduce carbs further, or omit jalapeno seeds for a milder dip. Prepare the chorizo mixture up to two days in advance and refrigerate; add cheese and half and half just before serving for best texture. Leftovers can be refrigerated in an airtight container for up to three days and gently reheated in the air fryer or on the stovetop with a splash of milk or half and half. Freezing is not recommended, as cheese may separate.

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