This breakfast riff on the ultimate melty cheese dip, queso fundido, starts with sautéed fresh chorizo, onion, and poblano chile. It’s mixed with a bit of scrambled egg, then topped with handfuls of cheese that melt into an oozy dip. Huddle around the pan and scoop it up with chips or warm tortillas to start your tailgate morning right.

What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.

Game plan: This recipe can also be made on the stovetop. Cook uncovered over medium heat through step 5, then sprinkle with the cheeses and transfer the skillet to a 350°F oven. Bake uncovered until the cheese is just melted and starting to bubble, about 8 to 10 minutes.

This recipe was featured as part of our tailgating breakfast recipes.

  • Yield: 4 to 6 servings
  • Difficulty: Easy
  • Total: 45 mins

Ingredients (10)

  • 8 ounces fresh Mexican chorizo, casings removed
  • 1 fresh poblano chile, stemmed, seeded, and cut into small dice
  • 1/2 medium yellow onion, small dice
  • 4 large eggs
  • 1/4 teaspoon kosher salt
  • 12 ounces shredded Monterey Jack cheese (about 3 1/2 cups)
  • 4 ounces shredded sharp cheddar cheese (about 1 1/4 cups)
  • 2 medium scallions, thinly sliced (white and light green parts only)
  • Mexican-style hot sauce, such as Cholula or Tapatío, for serving
  • Tortilla chips or warmed flour or corn tortillas, for serving


  1. Heat an outdoor grill to medium (about 350°F to 450°F).
  2. Place a large cast iron skillet on the grill grate and heat until a drop of water sizzles and immediately disappears on the surface, about 5 minutes.
  3. Add the chorizo, cover the grill, and cook, breaking up the meat into smaller pieces with a wooden spoon and stirring occasionally, until it’s cooked through and starting to brown, about 5 to 8 minutes.
  4. Add the poblano and onion, stir to combine, and cover the grill. Cook, stirring occasionally, until softened, about 8 minutes. Meanwhile, place the eggs and salt in a medium bowl and whisk until the eggs are broken up and evenly combined; set aside.
  5. When the vegetables are ready, drizzle in the eggs and let sit undisturbed until they just start to set around the edges, about 30 seconds. Stir the mixture and spread it back into an even layer (the eggs will not be completely cooked at this point).
  6. Immediately sprinkle the cheeses in an even layer over the egg mixture, cover the grill, and cook until the cheeses are just melted and starting to bubble, about 5 to 6 minutes. Sprinkle with the scallions and serve immediately with hot sauce and chips or tortillas for dipping.