There is something deeply satisfying about a cast-iron skillet full of molten, smoky cheese — the kind that pulls into long strings when you drag a celery stick through it and hits you with warm cumin, charred poblano, and a whisper of chipotle heat. This queso fundido puts cream cheese front and center, turning it into a luscious, scoopable base that melts into Monterey Jack for a dip that tastes like it belongs at a late-night taquería. Toasted pepitas add crunch on top, a squeeze of lime wakes everything up, and the whole thing comes together in a single skillet in about twenty minutes.

The macros here are built for keto without any tricks. Each serving delivers 36 grams of fat from cream cheese, butter, and aged Jack, with just 4 grams of net carbs — almost all of which come from the roasted poblano and a clove of garlic. Protein sits at a solid 12 grams, making this a filling snack that keeps you satisfied between meals without nudging you out of ketosis.

Queso fundido is a Mexican classic for good reason: it is dead simple, endlessly customizable, and feeds a crowd straight from the pan. Because everything happens in one skillet — charring the poblano, toasting the pepitas, melting the cheese — cleanup is minimal. Keep celery sticks, cucumber rounds, or homemade cheese crisps nearby for dipping and you have a snack that disappears in minutes.

Ingredients (serves 4)

For the queso fundido:

  • 8 oz (226g) full-fat cream cheese, cut into 1-inch cubes
  • 1 cup (4 oz / 113g) shredded Monterey Jack cheese
  • 1 tablespoon (14g) unsalted butter
  • 1 large poblano pepper (about 3 oz / 90g)
  • 1 medium jalapeño (about ½ oz / 14g), seeded and minced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chipotle powder
  • ¼ teaspoon fine sea salt, plus more to taste

For the toppings:

  • 2 tablespoons (18g) raw pepitas (pumpkin seeds)
  • 3 tablespoons (45g) full-fat sour cream
  • 1 tablespoon fresh lime juice (about half a lime)
  • 2 tablespoons fresh cilantro, roughly chopped
  • Flaky salt, for finishing (optional)

For dipping (not included in nutrition):

  • Celery sticks, cucumber rounds, sliced bell peppers, or keto cheese crisps

Instructions

  1. Char the poblano. Set a dry 10-inch cast-iron or oven-safe skillet over high heat. Place the whole poblano pepper directly in the skillet and cook, turning with tongs every 2 minutes or so, until the skin is blistered and blackened on all sides — about 6 to 8 minutes total. Transfer the charred poblano to a small bowl, cover tightly with a plate or plastic wrap, and let it steam for 5 minutes. While it steams, wipe out any charred bits from the skillet with a paper towel. Peel the poblano (the skin should slip off easily), remove the stem and seeds, and dice the flesh into small pieces.

  2. Toast the pepitas. Return the same skillet to medium heat. Add the raw pepitas and toast, stirring frequently, until they puff slightly and turn golden — about 2 minutes. They will pop and crackle, which means they are done. Transfer the toasted pepitas to a small dish and set aside.

  3. Sauté the aromatics. Still using the same skillet, reduce the heat to medium and add the butter. Once it foams, add the minced jalapeño and garlic. Stir constantly for about 1 minute until the garlic is fragrant and the jalapeño softens slightly. Be careful not to let the garlic brown.

  4. Build the base. Add the diced roasted poblano to the skillet along with the cumin, chipotle powder, and salt. Stir for 30 seconds to bloom the spices in the butter — you should smell the cumin immediately.

  5. Melt the cream cheese. Reduce the heat to low. Add the cream cheese cubes to the skillet and stir gently with a silicone spatula or wooden spoon. The cream cheese will soften and melt into a smooth, thick base in about 2 to 3 minutes. Keep the heat low to avoid scorching the bottom.

  6. Add the Monterey Jack. Scatter the shredded Monterey Jack evenly over the melted cream cheese. Stir in slow, wide circles until the Jack melts completely and the mixture is bubbly, cohesive, and pulls away from the sides of the skillet in thick, glossy ribbons — about 2 more minutes. Taste and adjust salt if needed.

  7. Finish and serve. Remove the skillet from the heat. Dollop the sour cream in small spoonfuls across the surface. Drizzle the lime juice over everything, scatter the toasted pepitas and chopped cilantro on top, and finish with a pinch of flaky salt if you like. Serve immediately, straight from the skillet, with your choice of low-carb dippers on the side.

Nutrition per Serving

Nutrient Amount
Calories ~385 kcal
Fat ~36g
Protein ~12g
Total Carbs ~5g
Fiber ~1g
Net Carbs ~4g

Nutrition is approximate and based on the stated ingredients. Dippers are not included in the calculation.

Tips & Variations

Use any melty Mexican cheese you have. Monterey Jack works perfectly here, but Oaxaca cheese (quesillo) gives you those dramatic long strings if you can find it. Pepper Jack is another great swap that adds extra heat without changing the carb count. Avoid pre-shredded cheese if possible — the anti-caking starch adds hidden carbs and prevents smooth melting.

Control the heat to your taste. The chipotle powder and jalapeño deliver a moderate warmth that most people enjoy. For a milder dip, skip the jalapeño seeds entirely and reduce chipotle powder to a quarter teaspoon. For serious heat, leave the jalapeño seeds in and add a pinch of cayenne along with the cumin.

Make it ahead and reheat gently. Queso fundido is best straight from the skillet, but you can refrigerate leftovers in an airtight container for up to 3 days. Reheat in a small saucepan over the lowest heat, stirring constantly and adding a splash of heavy cream to restore the silky texture. Microwaving works in a pinch — heat in 20-second bursts, stirring between each.

Watch for hidden carbs in your dippers. The queso itself is only 4 grams of net carbs per serving, but store-bought alternatives for dipping can add up fast. Celery sticks and sliced cucumbers are essentially zero carb. Bell pepper strips add about 1 to 2 grams per handful. If you want something crunchier, bake small mounds of shredded Parmesan at 400°F (200°C) for 5 minutes until crisp — homemade cheese crisps with zero hidden ingredients.

Double the batch for a party. This recipe scales beautifully. Use a 12-inch skillet, double all ingredients, and add 2 to 3 extra minutes to the melting steps. A full skillet of bubbly queso fundido is the kind of thing guests gather around and finish before you can sit down.

Frequently Asked Questions

Is queso fundido really keto-friendly?
Traditional queso fundido is naturally low in carbohydrates because it is primarily melted cheese. This version uses cream cheese as the base, which has about 1 gram of carbs per ounce — very keto-compatible. The main carb sources here are the roasted poblano pepper and garlic, which together contribute only a few grams spread across four servings. At 4 grams of net carbs per serving, this fits comfortably within a standard 20-gram daily net carb target. Just be mindful of what you dip into it, as crackers or tortilla chips would quickly blow the carb budget.
Can I use a different cheese instead of Monterey Jack?
Absolutely. Any good melting cheese works here. Oaxaca cheese is the most traditional choice for queso fundido and gives you a beautiful, stretchy pull. Pepper Jack adds built-in heat. Chihuahua cheese (queso menonita) melts beautifully and has a mild, buttery flavor. Mozzarella is another option, though it is less flavorful on its own. Avoid hard cheeses like cotija or aged cheddar as your primary melting cheese — they do not melt smoothly. You could crumble a tablespoon of cotija on top as a finishing garnish instead.
How do I store and reheat leftover queso fundido?
Let the queso cool to room temperature in the skillet, then transfer it to an airtight container and refrigerate for up to 3 days. It will solidify into a thick, spreadable paste — which is actually delicious cold on celery sticks. To reheat it back to a dippable consistency, warm it in a small saucepan over low heat, stirring constantly. Add a tablespoon of heavy cream or a small knob of butter to help it return to a smooth, pourable texture. Avoid high heat, which can cause the cheese to separate and become grainy. Freezing is not recommended, as the cream cheese base tends to become crumbly after thawing.
How can I make this dairy-free for vegan keto?
A fully dairy-free version requires replacing three ingredients: the cream cheese, the Monterey Jack, and the sour cream. Use a cashew-based or coconut-based cream cheese (check labels for carbs — some brands add significant starch). For the melting cheese, a vegan shredded mozzarella that contains coconut oil melts reasonably well. Replace sour cream with a coconut cream–based alternative. The texture will not be identical — dairy cheeses have proteins that create that signature stretch — but the smoky poblano and cumin flavors still come through strongly. Add a tablespoon of nutritional yeast for a more savory, cheese-like depth.
What if I cannot find fresh poblano peppers?
If fresh poblanos are unavailable, you have a few good options. Canned roasted green chiles (such as Hatch chiles) are the closest substitute — use about 3 tablespoons, drained and diced. They are already roasted and peeled, which saves time. Another option is a small green bell pepper, charred in the skillet the same way, though the flavor will be milder and slightly sweeter. You could also use two roasted Anaheim peppers, which have a similar gentle heat. In a pinch, a tablespoon of canned chipotle peppers in adobo, minced, gives you smoke and heat in one ingredient — but skip the additional chipotle powder if you go this route to avoid overdoing the spice.