Queso Fundido Pizzas

Queso Fundido Pizzas
Photo: Jason Donnelly
Prep Time:
25 mins
Bake Time:
4 mins
Total Time:
29 mins
4 pizzas


  • 1 tablespoon olive oil

  • ½ cup chopped onion (1 medium)

  • 6 cloves garlic, minced

  • Dash salt

  • 2 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 15 ounce can black beans, undrained

  • 2 - 3 tablespoon water

  • 4 12 inch flour tortillas

  • 2 ounce uncooked chorizo sausage

  • 8 ounce Chihuahua or Monterey Jack cheese, shredded (2 cups)

  • 2 tablespoon tequila

  • ½ cup salsa

  • ½ cup snipped fresh cilantro

  • 2 avocados, halved, seeded, peeled, and sliced or coarsely chopped

  • 1 fresh jalapeño pepper, stemmed, seeded, and thinly sliced* (optional)


  1. Place a pizza stone or a large flat baking sheet on the bottom rack of the oven. Preheat oven to 450°F.

  2. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook about 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 2 tablespoons of the water. Transfer mixture to a food processor or blender. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture.

  3. For queso fundido, in a medium skillet cook chorizo over medium-high heat about 5 minutes or until fully cooked, using a wooden spoon to break up chorizo. Drain off fat. Add cheese, salsa, and tequila; stir until cheese is melted. Cover to keep warm.

  4. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Transfer topped tortilla to the pizza stone or baking sheet. Bake for 4 to 5 minutes or until edges are crisp.

  5. Transfer pizza to a cutting board; let cool for 1 minute. Spoon on with queso fundido and top with cilantro and avocado. If desired, sprinkle with a few jalapeño slices. Serve at once. Repeat with remaining ingredients to make four pizzas total. Cut each pizza into wedges before serving.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

424 Calories
22g Fat
38g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 424
% Daily Value *
Total Fat 22g 28%
Saturated Fat 8g 40%
Cholesterol 36mg 12%
Sodium 853mg 37%
Total Carbohydrate 38g 14%
Total Sugars 3g
Protein 16g
Vitamin C 8mg 40%
Calcium 241mg 19%
Iron 3mg 17%
Potassium 311mg 7%
Folate, total 34mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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