Queso Fundido Mexican-Style Pizza

Rather than ordering pizza make your own and put a spicy spin on your next pizza with this chorizo queso fundido pizza. These pizzas are made with puff pastry and don’t get any easier to make at home. The best part is that you can set out your ingredients and let your children help you pick and choose the toppings. We have made a few Mexican pizzas and hopefully this recipe inspires you to create your own masterpiece.

This also makes an easy dish for parties. With Super Bowl around the corner you can bet I will be making these pizzas again on game day.

I used a tangy black bean puree in place of the usual tomato sauce, layered with lots of Oaxaca cheese, and topped with spicy chorizo and jalapeño slices. Once out of the oven I topped them with avocado slices and the end result is just the thing to satisfy a sudden craving for something warm, salty, spicy, and gooey.

Queso Fundido Mexican-Style Pizza

Yield: Serves 4 to 6


2 sheets puff pastry, thawed
1 egg, beaten, for brushing the pastry
1 teaspoon olive oil
1/2 cup onion, chopped
6 cloves garlic, minced
1 (15-ounce can) black beans, undrained
3 tablespoons lime juice
2 tablespoons water
8 ounces Mexican chorizo
2 cups shredded Oaxaca or Monterey Jack cheese
1-2 jalapeños (optional), sliced
½ cup snipped fresh cilantro
1 avocado, sliced


Preheat oven to 425 degrees F.

Roll out the pastry onto a floured surface until it reaches a 12x12 inch square. Cut into four 6-inch squares. Transfer to parchment lined baking sheets. With a butter knife score a 1/4-inch frame around each square of pastry. Don't cut all the way through. Brush pastry squares all over with a beaten egg and set aside.

In a skillet heat olive oil over medium heat. Add onion and garlic and cook about 3 minutes or until tender. Remove from heat; stir in beans, limejuice, and water.

Transfer mixture to a food processor or blender. Cover and pulse until mixture is spreadable.

In an ungreased skillet cook chorizo over medium-high heat about 5 minutes or until fully cooked, using a wooden spoon to break up chorizo.

Spread the inside of each pastry square with black bean mixture, leaving the borders free.

Top with cheese and chorizo and if desired, a few jalapeño slices. Repeat with remaining puff pastry squares and ingredients to make more pizzas.

Bake for about 12 to 15 minutes until rising and they start to brown.

Transfer pizzas to cutting bard; let cool for 1 minute. Top with avocado slices and sprinkle with cilantro.

Written by Yvette / Photos by Yvette

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  1. Yvette, That’s my husband’s kind of pizza. Beans and chorizo. I don’t think he would survive without them.

  2. These are fun, beautiful, and I KNOW delicious – they sound mouthwatering. I may add them to my SuperBowl lineup, too!

  3. I’ve got a stack of leftover puff pastry squares from the holidays and this is the perfect way to use them. My boys are going to love these!

  4. Clever way to combine two great recipes, pizza and queso fundido. And with puff pastry! I love the innovative twists you often give to classics. Thanks!

  5. This looks so amazing! I’m going to try it soon. I wish they sold Mexican chorizo in my area. I’ll have to substitute it for something else.

    • Hola Raquel,
      You might want to check out the Cacique brand. That brand is readily available. Best of luck! It is a yummy recipe and I hope you can try it out.

  6. I am a puff pastry lover and I have tried tarts similar to this concept but your ingredients are way far better. I am getting so hungry. You had me at queso fundido but this is just awesome!

    • Puff pastry rocks! I need to use it more often 😉 Thanks for stopping by Melissa. Hope you have the opportunity to make this yummy pizza. It is sooooo good!

  7. Hello,

    I made these on Friday night. Wonderful as is everything else. I couldn’t find Mexican Chorizo either. I just used the regular chorizo. It work out fine and tasted great. Loved it and super yummy.

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