Food & Drink

Celebrate Cinco de Mayo with hot and melty Loaded Queso Fundido

Loaded Queso Fundido is perfect for Cinco de Mayo.
Loaded Queso Fundido is perfect for Cinco de Mayo. The Fresno Bee

Happy May. This month brings with it the promise of warmer days, gardening, patio parties and Cinco de Mayo – a holiday to eat delicious Mexican food, have a margarita or Mexican beer and celebrate. But what exactly are we celebrating?

Most Americans think Cinco de Mayo is Mexican Independence Day. Mexico’s Independence Day is actually Sept. 16. Cinco de Mayo marks the 1862 victory over the French in the Battle of Puebla. The popularization of Cinco happened in the late 1980s when Mexican beer companies Modelo and Corona launched ad campaigns around the day. Apparently, that campaign worked well.

This week’s recipe, Loaded Queso Fundido, would be a great to make this Cinco de Mayo. Few things beat melted cheese, especially when it’s sprinkled with chorizo. The brand of chorizo and Chihuahua cheese referenced in the recipe can be found at Dillons or Wal-Mart. You can also check the manufacturer’s website,, to determine which stores carry these ingredients. Started by two Mexican immigrants who wanted to provide authentic Queso Fresco to Chicago-area back in 1964, V&V Supremo is a second-generation family business.

Pairing this delicious Loaded Queso Fundido with some carne asada tacos, Mexican street corn and a few salsas and guacamole would make the perfect fiesta. Don’t forget the bebidas – margaritas, Mexican beer and for the kids, agua fresca.

Happy Cinco de Mayo!

Adriene Rathbun is an enthusiastic Wichita cook who offers cooking classes through her business, Social. Reach her at or

Loaded Queso Fundido

Radish Pico de Gallo:

¼ cup radish, small dice

2 tablespoons white onion, small dice

1 tablespoon fresh cilantro, chopped

1 teaspoon fresh lime juice

1/8 teaspoon Kosher salt

Queso Fundido:

2 tablespoons white onion, small dice

1 link from 14 ounce package Supremo Brand Pork Chorizo

¼ medium white onion, small dice

2 poblano peppers, roasted, peeled, small dice

1 cup frozen fire-roasted corn kernels, thawed

2 ½ cups shredded Chihuahua Brand Quesadilla Cheese, divided


Radish slices

Fresh jalapeno pepper slices

Fresh cilantro leaves

Fresh lime wedges


1 cup pork rinds, chopped

6 to 8 flour corn tortillas, warmed

Tortilla chips

Preheat oven to 375 degrees.

In a small bowl, combine all Radish Pico de Gallo ingredients. Mix well, cover and refrigerate until needed.

Preheat a cast iron skillet for 2 minutes over medium heat. Cook the chorizo for 5 minutes, crumbling with a spoon while cooking. Add onion, poblano peppers and cook for 2 minutes. Add corn and cook for an additional 2 minutes.

Remove half of the chorizo mixture from the skillet and reserve. Spread 1 cup Chihuahua cheese across the skillet. Add the rest of the chorizo mixture and remaining cheese. Bake for 8 to 10 minutes, or until cheese melts. Remove skillet.

Set broiler to 550 degrees. Broil for an additional 2 to 3 minutes or until the cheese is golden. Top with Radish Pico de Gallo, radish slices, jalapeno slices and cilantro. Serve with pork rinds, tortilla chips and/or warm tortillas.

Recipe courtesy of V&V Supremo