While queso is a smooth cheese sauce poured over dishes or used as a dip, queso fundido is made by melting Chihuahua, Oaxaca, asadero, Mennonite, or manchego cheeses with toppings.

When it comes to queso fundido, Oaxaca and Chihuahua cheeses reign supreme, delivering a mild yet inviting flavor profile coupled with an impressively pliant pull.

Oaxaca cheese has a springy texture and melts easily, making it great for stuffing into tacos or enchiladas. Chihuahua cheese is comparable to mild cheddar.

Many recipes also call for queso quesadilla to provide an extra dose of creaminess and flavor, but if it proves hard to find, Monterey Jack can easily step in.

Another favorite is queso asadero, which chef Pati Jinich combines with caramelized onions, diced tomatoes, and a handful of other ingredients to make her queso fundido.