Soy Chorizo and Queso Fundido
The biggest day of the year is upon us. Not Christmas or a birthday. Not even Halloween with all of its candy and treats. It's Cinco de Mayo! I'm not 100% on the origins of the holiday besides what Wikipedia tells me, but there is still no better reason to celebrate with Mexican food and one too many margaritas. Actually, Jake and I spent our birthdays eating Mexican food and drinking margaritas, so I guess my point it moot, but still. Cinco de Mayo! Party time! Also definitely worth trying this weekend: chiles rellenos, tomato tortilla soup, roasted corn guacamole, and creamy corn and pepper taquitos. You could have a feast. Or you can make like my daughter and just eat plain tortilla chips. She's a trooper and tried salsa once, but Mommy and Daddy didn't realize that it wasn't mild and she thought that her mouth was on fire (literally). So, once the PTSD wears off we'll ease her into more diverse Mexican foods again.
Since this recipe makes a whole pie plate and Jake and I aren't complete ogres, there was a good amount left over. We ate it the next day on top of baked potatoes with fresh avocado chunks and it was just as good as with tortilla chips. I would also eat it as a topping on hot dogs or burgers (especially black bean burgers), or as a taco filling. And I made it after work one day, so it's a n easy weeknight meal. But I wouldn't recommend pairing it with too many margaritas if you have a big meeting at work the next day. Not that I've learned the hard way. :)
Soy Chorizo and Queso Fundido
1/2 pound block of Monterey Jack cheese (not shredded) 1/2 pound of fresh mozzarella (not shredded) 1-2 Tbsp. extra virgin olive oil 1/2 yellow onion, diced 1 clove of garlic, diced 12 oz soy chorizo (I buy the package from Trader Joe's) 1 can of tomatoes with green chiles (e.g. Rotel) Tomatoes, onions, avocado, sour cream, etc. for topping
Preheat the oven to 400º.
Break the two cheeses up into big chunks and put them in a food processor. Process until they are completely ground up and blended and set aside.
In a large skillet, heat the oil up and add the onion. Cook until it is soft and starting to be translucent, about 5 minutes. Add the garlic and cook for another minute, and then add the chorizo and Rotel. Keep on the heat until everything is warmed through.
In a pie dish, spread about half of the cheese onto the bottom. Cover with the chorizo mixture and then top with the rest of the cheese in an even layer.
Cover and bake for about 10 minutes. Remove the cover and bake for another 10 minutes, or until the top is bubbly and melted. If you would like to, finish up with a quick broil to brown the cheese.
Top with the garnishes and serve warm with tortilla chips.
Source: I did a lot of research and didn't find exactly what I wanted, so I created this combination with the influence of many recipes.
