If you're a lover of goat cheese, you'll love Anne's tangy cheesecake.

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Marcela Valladolid shares how her Queso Fundido With Chorizo is the best thing she ever made. She explains that “queso fundido” means “melted cheese.” Depending on the toppings used, you can identify which region of Mexico someone is from. Being from Tijuana in the north, Marcela uses chorizo sausage. She starts by removing the chorizo from its casing and cooking it, using a wooden spoon to break it up and move it around while all the fat is rendered. She drains the cooked chorizo over paper towels and sets it aside. She adds a little oil to the pan in which she cooked the chorizo, then adds a quarter cup of chopped onion and one clove of chopped garlic. She stirs and cooks until the onions are softened, then adds the chorizo back to the pan and mixes it all up. She grates two cups of Oaxaca cheese in the food processor, since grating it into small pieces helps it melt quickly. Marcela greases an oven-safe dish, and adds half the cheese and half the chorizo mixture. After adding the rest of the cheese, she tops it off with the remaining chorizo mixture and bakes until gooey for 25 minutes at 425 degrees F. She serves the queso fundido with heated flour tortilla shells.

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Marc Murphy's crunchy-gooey spaghetti pie is like a mac 'n' cheese to go.

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