March Recipes

Queso Fundido Casserole

Queso Fundido Casserole
Hands On:
25 minutes
Total Time:
50 minutes


  • 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 cup 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 cups cherry tomatoes, chopped; plus additional for garnish
  • Avocado, pitted, peeled, and sliced; for garnish
  • Fresh cilantro, for garnish
  • Smoked paprika, for garnish
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Preheat oven to 400°. Stir together 1 cup Chihuahua, 1 cup Oaxaca, and cream cheese in a small bowl; set aside.
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°), 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 ⅓ cup chorizo mixture, ½ cup chopped cherry tomatoes, and ⅔ 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, ¾ cup Chihuahua cheese, and ¾ 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

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 38g 49%
Saturated Fat: 19g
Trans Fat: 0g
Cholesterol: 85mg 28%
Sodium: 1170mg 51%
Total Carbohydrate: 41g 15%
Dietary Fiber: 2g 7%
Sugars: 4g 8%
Protein: 25g 50%

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