Preheat oven to 400 degrees. Stir together 1 cup Chihuahua, 1 cup Oaxaca, and cream cheese in a small bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This casserole is a spin on a classic Mexican appetizer dip; queso fundido. All the cheesy goodness from that appetizer was our inspiration for this delicious casserole. Served in cast-iron skillets with chorizo sausage, oaxaca cheese, and Chihuahua cheese.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (7.06-oz.) pkg. shredded Chihuahua cheese, divided | ||
| 1 (7-oz.) pkg. shredded Oaxaca cheese, divided | ||
| ½ (8-oz.) pkg. Hy-Vee cream cheese, softened | ||
| 2 tbsp. vegetable oil | ||
| 6 Hy-Vee taco-size flour tortillas | ||
| ½ (9-oz.) pkg. Mexican ground pork chorizo | ||
| 1 c. Hy-Vee Short Cuts chopped white onions | ||
| ½ medium green bell pepper, seeded and chopped | ||
| 1 small jalapeño, seeded and chopped | ||
| 2 clove(s) garlic, minced | ||
| ⅛ tsp. kosher salt | ||
| 2 c. cherry tomatoes, chopped; plus additional for garnish | ||
| Avocado, pitted, peeled, and sliced; for garnish | ||
| Fresh cilantro, for garnish | ||
| Smoked paprika, for garnish |
Things To Grab
- Small bowl
- Large nonstick skillet
- 2 (6-inch) cast-iron skillets
- Meat thermometer
Directions
Heat oil in a large nonstick skillet. Fry tortillas, in batches, 1 to 2 minutes or until lightly browned, turning halfway through. Drain on paper towels; set aside.
Add chorizo, onions, green pepper, jalapeño, garlic, and salt to same skillet. Cook over medium heat 5 to 7 minutes or until chorizo is cooked through (165 degrees), stirring occasionally to break chorizo into crumbles. Remove from heat.
To assemble casseroles, place 1 tortilla in each of 2 (6-inch) cast-iron skillets. Layer each with 1/3 cup chorizo mixture, 1/2 cup chopped cherry tomatoes, and 2/3 cup cream cheese mixture. Repeat layers with an additional 2 tortillas and remining chorizo, chopped cherry tomatoes, and cream cheese mixture. Top with remaining 2 tortillas, 3/4 cup Chihuahua cheese, and 3/4 cup Oaxaca cheese.
Bake casseroles for 20 to 25 minutes or golden. Remove from oven. Garnish with avocado slices, cilantro, additional cut-up cherry tomatoes, and smoked paprika, if desired.
Nutrition facts
Servings
620 Calories per serving
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 85mg
- Sodium: 1170mg
- Total Carbohydrates: 41g
- Protein: 25g
Daily Values
0%
Iron 15%
0%
Calcium 35%
0%
Vitamin D 0%
0%
Potassium 4%