My Publix


Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List


Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products


Where are my lists from before? Log In


Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.


Hurry and sign up today.


My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Queso Fundido and Sautéed Squash With Recaito

Makes 4 Servings
Total Time:
45 minutes
Active Time:
45 minutes

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


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.)

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.

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.

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Queso Fundido

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%

Sautéed Squash With Recaito

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%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe