Sizzling Queso Fundido with Savory Squash Delight: A Melting Pot of Flavors
Welcome to a culinary fiesta where vibrant colors meet bold flavors in this delightful combo of Queso Fundido and Sautéed Squash. At the heart of this dish lies the fusion of spicy chorizo, melty Mexican cheese, and tender squash, creating a unique tapestry of taste and aroma. Perfect for gatherings, this recipe is a celebration of classic Mexican flavors with a modern twist.
To make these dishes shine, choosing fresh ingredients is key. Opt for firm, glossy bell peppers and vibrant green cilantro to not only enhance flavor but also add a pop of color. The Sazón seasoning infuses the dish with a rich complexity, while the Mexican cheese guarantees the perfect melt. For the squash, an even slice ensures uniform cooking, allowing the natural sweetness to emerge while avoiding an overcooked texture.
Prepping is straightforward: slice your veggies, chop the garlic, and preheat your oven to a toasty 450°F. Remember, the chorizo should be sliced thin to render its full flavor, ensuring every bite is a testament to its spicy and savory notes.
Ingredients
Queso Fundido
- 2 tablespoons fresh cilantro, finely chopped: Adds freshness and a hint of citrusy flavor.
- 1 green and 1 red bell pepper, thinly sliced: Offer sweetness and a splash of color.
- 1 large white onion, thinly sliced: Imparts a subtle sweetness and balance.
- 3 cloves fresh garlic, coarsely chopped: Provides depth and a savory aroma.
- 2 links cured chorizo sausage (about 3 oz): Brings heat and robust smokiness.
- 1 (5-gr) packet Sazón seasoning with annatto, coriander: Enhances the dish with earthy, zesty tones.
- 1 (14-oz) package Mexican melting cheese: Ensures a gooey, indulgent texture.
- 1 lb ground pork: Adds hearty substance and protein.
- 8 large flour tortillas: Serves as the perfect vessel for the cheesy filling.
Sautéed Squash with Recaito
- 5 medium yellow squash: Offers a tender, mild sweetness.
- ½ medium red onion, thinly sliced: Adds vibrancy and subtle sharpness.
- 1 (12-oz) jar roasted red peppers, thinly sliced: Provides a sweet, smoky flair.
- 1 tablespoon canola oil: Keeps ingredients from sticking while enhancing flavor without overpowering.
- 2 tablespoons recaito seasoning sauce: Brings an herby, garlicky punch that elevates the squash.
Step-by-Step Instructions
- Preheat and prep: Start by preheating your oven to 450°F. As the oven warms, finely chop the cilantro and slice the bell peppers, onion, and garlic. Set the cilantro aside for garnishing later.
- Prepare chorizo and vegetables: Slice the chorizo links in half lengthwise, then thinly slice them. Combine these with the peppers and onions in a bowl, mixing in the coarsely chopped garlic.
- Mix in Sazón: Stir the Sazón seasoning into the pepper mixture ensuring it's evenly distributed for that essential burst of flavor.
- Melt the cheese: Cut the Mexican cheese into 1-inch pieces, place it in a 2-quart baking dish, and bake for 8 to 10 minutes until melted and bubbly.
- Cook the pepper mixture: Heat a large sauté pan over medium heat for 2–3 minutes. Add the pepper mixture, cooking for 3–4 minutes until the veggies soften and the chorizo renders its oils.
- Add the pork: Stir in the ground pork and continue to cook for another 3–5 minutes, until browned and reaching 160°F. Drain any excess fat.
- Assemble the Fundido: Remove the baking dish with melted cheese from the oven, pour the cooked pork mixture over the cheese, and sprinkle with chopped cilantro. Serve immediately in warmed tortillas.
- Sauté the squash: Heat oil in a large pan over medium-high. Add the sliced squash, onion, and roasted red peppers, cooking and stirring for 4–5 minutes until the squash is tender but firm.
- Blend with recaito: Stir in the recaito until everything is well-coated, adding an extra burst of garlicky, herby flavor to complement the soft squash.
- Serve fresh: Pair the warm queso fundido with your tantalizing sautéed squash for the ultimate sidekick, ready to enjoy with black beans, rice, and avocado slices.
Tips for Troubleshooting If Something Goes Wrong With The Recipe
- Cheese too thick? Add a little milk and stir gently to regain the ideal gooey consistency.
- Too spicy? Bring balance by serving with a dollop of sour cream or a sprinkle of mild cheddar on top.
- Squash too watery? Sauté a little longer over medium-high to evaporate excess moisture without overcooking.
- Chorizo overcooked? Re-hydrate with a splash of chicken broth before tossing with cheese.
Ideas for Pairing with the Recipe
- Side dishes: Complete with classic Mexican rice and black beans to bring earthy, hearty flavors to the table.
- Drinks: Serve with a refreshing margarita or a crisp, light beer to complement the robust spices.
- Desserts or garnishes: Finish off with a luscious rice pudding or tres leches cake, offering a sweet contrast.
How to Store Properly
- For refrigeration: Store the queso fundido and squash in separate airtight containers for up to 3 days.
- For freezing: Freeze individual portions of queso fundido; thaw overnight in the fridge and reheat in the oven at 325°F until warmed through.
- If storing larger portions of squash, ensure it is cooled before sealing in airtight containers to maintain flavor and texture.
FAQs
- Can I use another type of cheese? Yes, Monterey Jack or mozzarella can be good substitutes for the Mexican melting cheese.
- What if I don’t have Sazón seasoning? A mix of paprika, cumin, and garlic powder can mimic its flavor.
- Can I make the squash dish spicier? Certainly! Add sliced jalapeños or a pinch of crushed red pepper for heat.
- How do I keep tortillas warm? Wrap them in foil after heating, and keep in low oven until ready to serve.
