Queso Fundido – San Angel Inn

It’s no secret… San Angel Inn is my favorite place to eat on property. The ambiance, the atmosphere, and the food are among the best in Epcot and Walt Disney World. Plus, with a slow-moving, relaxing ride that never has any line about 30 feet away?

Perfect. There really is nothing better in this whole world than filling up at San Angel then rolling over to the “Gran Fiesta Tour” to take it easy.

San Angel Inn has gone through a lot of changes over the years, including an extensive menu overhaul in the mid-to-late 2000’s. While most of the signature dishes made the cut into the new menu (Pollo A Las Rajas and Sopa Azteca), there were a few that were retired or made seasonally available to help bring the restaurant to a more fine dining experience. One of these dishes was the queso fundido.

The collective mourning that San Angel Inn fans went into at the loss of this popular dish was undeniable. Pop through forums and blogs at the time it was announced it was retired and it’s not hard to find people begging for how to make this hearty guilty pleasure.

I’m happy to say that the folks at San Angel Inn have always been happy to oblige on any recipe when they could, so despite retiring the dish at San Angel Inn, they were happy to share how to make the dip at home.

And I wonder if the demand for this dish and the response of people when they saw it was no longer on the menu played a role in queso fundido finding a new home in the neighboring restaurant, La Hacienda de San Angel?  

I will say, of all the establishments I’ve gotten and reproduced recipes for, the folks at San Angel Inn are in a league of their own when it comes to listening to their customers. I wouldn’t be at all surprised if they brought back this popular dish to their sister restaurant to appease the queso fundido addicts of the world (like myself).

When people read this recipe, they’ll be over-the-moon at how ridiculously simple this is to make an appetizer this delicious. For those who’re making it in the style of San Angel Inn, all you need is two ingredients: cheese and chorizo sausage. For those who’re making the updated sister version as featured at La Hacienda de San Angel, you need to add a third ingredient…  

A dash of poblano pepper. Really, it couldn’t be easier. Cook, broil and serve with your favorite chips or flour tortillas. Keep in mind, this isn’t a dip where you stick your chip in and scoop out the cheese. Think of this as a warm spread, not a traditional dip. You’ll need a spoon to scoop it out and spread it on your delivery food of choice.

Now, I think it goes without saying that an appetizer that’s made up of cheese and sausage is not a low calorie, low fat, diet friendly food. And I can’t stress enough, if you don’t really blot the fat out of the chorizo, you’ll end up with a lot of fat rising to the top during the broiling process.  

Really drain the sausage, then blot it with paper towels. Blot it, blot it, and blot it again. Then blot it again once more, for good measure. If you broil it and there is still a lot of visible fat, just let it cool slightly and blot it gently with a paper towel.

I’m still dreaming about how delicious this dish is… And I just made it about 12 hours ago. I am in love with everything about this dish and it makes me so homesick for a riverside table in the shadow of a pyramid. Sigh… San Angel…

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Queso Fundido

As was served at San Angel Inn, Mexico Pavilion Epcot with adaptations for as it is served at La Hacienda de San Angel, Mexico Pavilion, Epcot

  • 1/2 pound Muenster cheese, grated  

  • 1/4 pound chorizo sausage, in links with casing or ground  

  • Poblano peppers (optional)  

Roughly cut chorizo in large chunks (if in a link sausage remove casing). Add to a warm saute pan and cook over medium, medium high heat until browned. Stir constantly and, as the sausage cooks, break it up further with a spatula or spoon. When sufficiently cooked, drain on paper towels. Turn and blot sausage repeatedly, absorbing as much fat as possible.

Preheat broiler.

Spray an oven and broiler proof shallow, small dish very, very lightly with non-stick spray. Layer half of the grated cheese at the bottom of dish. Layer chorizo sausage over the cheese, then top with remaining cheese. Broil until cheese melts and begins to brown, or 5-12 minutes. When done, cool slightly and serve (blot surface fat if needed).

Serve immediately with chips or warmed flour tortillas.

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Molly Walter
Molly Walter
Hi! I'm Keven Langosh, a female editor and cook with a passion for cooking and good food. I started my career in the culinary world as a housewife, where I learned how to make delicious meals for my family and friends. Since then, I've worked as an editor for The Disney Chef, which is where I developed my passion for helping others learn how to cook healthy meals that are budget-friendly and easy to prepare. I'm excited to join the team at Thedisneychef so that we can work together to inspire you with our recipes and advice!