#SundaySupper is kicking the week off with a celebration of easy recipes for Cinco de Mayo! Shelby of Grumpy’s Honeybunch is hosting this week and I am sharing a recipe for Queso Fundido, Melted Cheese with Chorizo.
Queso Fundido is an incredibly easy and flavorful dish made by melting cheese over spicy chorizo. I cooked fresh Mexican chorizo with onion and garlic before topping with Oaxaca cheese and baking until melted and bubbly. I topped the mixture with additional chorizo and cilantro to create a cheesy, spicy accompaniment to flour tortillas or tortilla chips and salsa. It may also be served with mini corn tortillas. Looking for a meat-free version? I also have a recipe for Garlic Mushroom Queso Fundido.
I prepared the Queso Fundido in an 8 inch cast iron skillet. This way, I was able to transfer it directly from the stove to the oven. You can also divide the cooked chorizo mixture among individual oven-safe shallow bowls to melt the cheese.
Mexican chorizo is a fresh sausage made from ground meat (pork) seasoned with red chile powder and other spices. It is different from the Spanish and Portuguese chorizo that is cured or smoked and seasoned with paprika. I was able to find Mexican chorizo at the grocery store, but you can also make your own at home. I have not tried any yet, but there are a few recipes floating around, including this one at Honest Cooking.
I topped the chorizo with shredded Oaxaca cheese. Queso Oaxaca is a white cheese originally from Oaxaca in southwestern Mexico. It has a mild flavor and stringy texture. You can also use Monterey cheese or a combination of the two.
This is best served immediately- before the cheese cools and loses its melty, stringy consistency.
Sunday Supper Easy Cinco de Mayo Recipes
- Beef and Portobella Tostados by Our Good Life
- Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
- Easy 5 Minute Restaurant Style Salsa by Hezzi-D’s Books and Cooks
- Fiesta Corn Dip Recipe by That Skinny Chick Can Bake
- Rotisserie Chicken Nachos by Pies and Plots
- Cherry Paloma by The Crumby Cupcake
- Spicy Micheladas by Food Lust People Love
- Strawberry Pineapple Agua Fresca by Authentically Candace
- Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch
- Chicken Tinga Chalupas by Palatable Pastime
- Chicken Tortilla Soup by Soulfully Made
- Chipotle Chicken and Black Bean Soup by Cooking Chat
- Mexican Chicken and Black Bean Casserole by Simple and Savory
- Slow Cooker Pork Carnitas with Mexican Slaw by A Mind Full Mom
- Southwestern Chicken Layered Salad with Cilantro Dressing by My Savory Spoon
Sides and Sauces
- Alambre Skillet Cheese Dip by My Life Cookbook
- Black Bean Cilantro Rice by Sew You Think You Can Cook
- Mango Habanero Sauce by Caroline’s Cooking
- Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table
- Slow Cooker Healthy Refried Beans by Cricket’s Confections
- Blueberry-Chocolate Jicamuffins by What Smells So Good?
- Carlota de Limón – Lime Charlotte by Sunday Supper Movement
- Flourless Mexican Hot Chocolate Cake by Baking Sense
- Margarita Cupcakes by Gourmet Everyday
- Oreo Taco Cookies by Ninja Baker
- Sopapilla-Inspired Cheesecake Bars by Books n’ Cooks
- Strawberry Gluten-Free Hand Pies by And She Cooks
- Chicken Street Tacos by The Freshman Cook
- Chicken Fajitas by A Day in the Life on the Farm
- Lime Chicken Soft Tacos by Life Tastes Good
- Mini Taco Bowl Bites by Jersey Girl Cooks
- Pineapple Lime Chicken Tacos by Brunch-n-Bites
- Taco Bake by My World Simplified
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Queso Fundido (Melted Cheese with Chorizo)
Adapted from Mexico in My Kitchen
1 tablespoon vegetable oil
1/2 medium onion, diced
1 garlic clove, minced
6 ounces fresh Mexican chorizo
12 ounces Oaxaca or Monterey cheese
1 1/2 cups salsa
1/4 cup freshly chopped cilantro
Flour tortillas or tortilla chips for serving
Preheat oven to 350 degrees F. In an 8 inch oven-safe skillet, drizzle the vegetable oil over medium heat. Add the onion and cook, stirring occasionally, until softened. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
If in sausage form, remove the chorizo from the casing and crumble into the pan. Cook, stirring often and breaking apart the pieces, until heated through, about 7 minutes.
Drain excess fat from the skillet and remove a couple of tablespoons of the chorizo to a plate to save for garnish. Spread the chorizo left in the pan in a thin layer and evenly top with the shredded cheese. Transfer the pan to the preheated oven. Bake just until the cheese is melted and starting to bubble, 10-12 minutes.
Sprinkle with cilantro and reserved chorizo. Serve hot with the salsa and tortillas/tortilla chips.