Chorizo & Manchego Queso Fundido Coffin
Don’t you just love Halloween time? In our house, Halloween is a big deal. Every Halloween, no matter what day of the week the holiday falls on, we have an open house. Our family and friends from the neighborhood always stop in to say hello for two reasons. For one, we might go a little crazy with decorations and always have a fun area to take an annual Halloween photo. The other reason is we have been known to have a table filled with yummy treats and if you’re lucky you’ll even get dinner.
This year I am going to make the usual sweets and treats, but I want to add some savory snacks too. One of my favorite go-to recipes is a queso fundido. Everyone loves a queso fundido. For this recipe, I used all of my favorites: Cacique’s Pork Chorizo, Manchego and Oaxaca cheeses. Believe me, you will not be disappointed.
My creepy yet delicious and savory centerpiece this Halloween is going to be a bread coffin, filled with chorizo queso fundido and creepy shaped puff pastry dippers. Queso fundido is meant to be served immediately and eaten warm. So, I will have to wait until the biggest wave of trick-or-treaters start to come through before serving the it, but I can guarantee it will be eaten quickly. Enjoy and Happy Halloween!
WHAT YOU NEED
- 10-ounce Cacique Manchego, shredded
- 10-ounce Cacique Oaxaca, shredded
- 9-ounce Cacique Pork Chorizo
- 2 tablespoons butter
- ½ cup onions, diced
- 3-4 cloves of Garlic, diced
- 1 loaf French bread
- 1 pack Puff Pastry
- 1 bunch Cilantro
HOW TO MAKE IT
- Start by making your little creepy crawlers out of puff pastry. Use cookie cutters or get creative and make your own shapes, like spiders and bones. Bake them until perfectly toasted and set aside for later.
- In a skillet, cook the chorizo on medium until cooked through, drain and set aside. Slice the top off of the loaf. Pull out the bread center to create a nice deep bowl for your queso fundido. Next, take a sharp knife and carve the letters RIP onto the top of the bread. Fill in the letters with about one tablespoon of the chorizo.
- In medium skillet heat butter on low and add onions and garlic. Cook until softened. Gradually add the shredded Manchego and Oaxaca cheeses to the skillet over a low heat, mixing constantly. Add the remaining cooked and drained chorizo to the melted cheese and stir in.
- Pour the queso fundido into the bread coffin while warm and serve immediately. Decorate your coffin base with cilantro and surround your coffin bread with the puff pastry dippers.
- Cook’s Note: Queso fundido is meant to be eaten quickly after being cooked. Make sure to have your bread coffin and creepy crawler dippers ready before the queso fundido.
