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Publix Aprons Recipes

Queso Fundido and Sautéed Squash With Recaito

Total Time - 45 minutes / Makes 4 Servings

Cooking Sequence

  • Slice veggies for squash recipe - 10 minutes
  • Prepare queso fundido through step 3 - 20 minutes
  • Continue squash, cooking veggies for both recipes at same time - 10 minutes
  • Complete both and serve - 5 minutes

Queso Fundido and Sauteed Squash With Recaito

Queso Fundido

2 tablespoons fresh cilantro, finely chopped
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 large white onion, thinly sliced
3 cloves fresh garlic, coarsely chopped
2 links cured chorizo sausage (about 3 oz)
1 (5-gr) packet Sazón seasoning with annatto, coriander
1 (14-oz) package Mexican melting cheese
1 lb ground pork
8 large flour tortillas

  • Preheat oven to 450°F. Chop cilantro; set aside.
  • Slice peppers and onions; place in large bowl. Chop garlic; add to peppers.
  • Cut chorizo in half lengthwise, then turn and slice thinly; add to peppers.
  1. Stir Sazón into pepper mixture until evenly blended.
  2. Cut cheese into 1-inch pieces and place in 2-quart baking dish; bake 8–10 minutes or until melted and bubbly.
  3. Preheat large sauté pan on medium 2–3 minutes. Place pepper mixture in pan; cook and stir 3–4 minutes or until vegetables have softened and chorizo has become oily.
  4. Stir in ground pork; cook and stir 3–5 more minutes or until pork is browned and no pink remains. Drain to remove fat. (Heat tortillas following package instructions, if desired.)
  5. Remove baking dish from oven (make sure cheese is bubbly). Pour pork mixture evenly over cheese; sprinkle with cilantro. Spoon mixture into tortillas and serve. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 440kcal; FAT 24g; CHOL 80mg; SODIUM 890mg; CARB 28g; FIBER 2g; PROTEIN 28g; VIT A 30%; VIT C 110%; CALC 40%; IRON 15%

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Sautéed Squash With Recaito

5 medium yellow squash
1/2 medium red onion, thinly sliced
1 (12-oz) jar roasted red peppers, thinly sliced
1 tablespoon canola oil
2 tablespoons recaito seasoning sauce

  • Cut squash in half lengthwise then turn and slice thinly; place in medium bowl.
  • Slice onion and red peppers; add to squash.
  1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add vegetables; cook and stir 4–5 minutes or until squash is tender.
  2. Stir in recaito until well blended. Serve.

CALORIES (per 1/4 recipe) 80kcal; FAT 4g; CHOL 0mg; SODIUM 170mg; CARB 11g; FIBER 2g; PROTEIN 1g; VIT A 45%; VIT C 80%; CALC 4%; IRON 6%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 1 (14-oz) package Mexican melting cheese
Add to your grocery list 8 large flour tortillas

Dry Grocery
Add to your grocery list 1 (5-gr) packet Sazón seasoning with annatto, coriander
Add to your grocery list 2 tbsp recaito seasoning sauce
Add to your grocery list 1 (12-oz) jar roasted red peppers

Add to your grocery list 2 links cured chorizo sausage (about 3 oz)
Add to your grocery list 1 lb ground pork

Add to your grocery list 1/4 bunch fresh cilantro
Add to your grocery list 3 cloves fresh garlic
Add to your grocery list 1 green bell pepper
Add to your grocery list 1 red bell pepper
Add to your grocery list 1 medium red onion
Add to your grocery list 1 large white onion
Add to your grocery list 5 medium yellow squash

From Your Pantry
Add to your grocery list 1 tbsp canola oil

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Aprons Advice

  • Complete your meal with black beans and rice, avocado slices, and rice pudding for dessert.
  • Be sure to serve the queso fundido while still piping hot; the cheese will become tough and chewy as it cools.
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Recipe Version pork0055