Looking for the rest of the Superabundant newsletter?
Subscribe now to get original recipes, PNW food news, and ideas for the kitchen and garden!
How is it that Oregon, while producing less cheese than other states and with a relatively young cheesemaking culture, continues to craft such nationally and internationally recognized cheeses? It’s not just the weather, ideally suited to growing lush grass, or that many of the early settlers came from European countries with strong dairying histories. It took the right combination of environment, expertise and well, love.
Some cheesemakers, like the Ochoa family, brought their creamy expertise from Mexico to open Don Froylan Creamery in Salem. Though their string cheese is a two-time award winner, their queso panela is no slouch either, also taking home a first place spot in last year’s American Cheese Society competition. Their melty Oaxaca cheese, however, is the inspiration for this week’s recipe (it took a second place award in the 2024 ACS competition).
The new episode of “Superabundant” peeks behind the scenes at some of Oregon’s best-known makers and best-kept secrets alike. Best of all, it goes great with chips and ooey-gooey queso fundido. Serves 4-6
Note: String cheese and Oaxaca cheese aren’t that different (Oaxaca cheese is basically what happens if you make one really long string cheese and wind it into a ball), so if you’d prefer to use string cheese here, go for it. This is just as delicious with meatless chorizo.
Ingredients
6 ounces raw Mexican style chorizo (removed from casing)
1 poblano pepper, diced
1 Fresno chile or ripe, red jalapeño, finely diced (optional)
½ medium yellow or white onion, diced
1 clove garlic, minced
12 ounces queso Oaxaca or low-moisture mozzarella, shredded
6 ounces queso asadero or Monterey jack, shredded
Sliced serranos, diced onion and chopped cilantro for garnish (optional)
Warm tortillas for serving
Instructions
- Preheat the oven to 375o.
- Heat an oven-proof skillet over medium heat and cook the chorizo, stirring occasionally, until it’s browned, about 8-10 minutes. Remove the cooked chorizo with a slotted spoon and set aside. Pour off all but a tablespoon or so of the fat and return the pan to the burner.
- Add the poblano, Fresno (if using), onion, and garlic to the hot chorizo grease and cook, stirring occasionally, until softened and fragrant, about 5-8 minutes.
- Turn off the burner and stir in the shredded cheeses until combined with the sautéed vegetables, then spoon the cooked chorizo over the top.
- Transfer the pan to the oven and bake until the cheese is melted and bubbling, about 10 minutes. Top with the desired garnishes and serve with warm tortillas.
