1/2 cup onion, diced
1/2 cup poblano chili, diced
6 oz. fresh Mexican Chorizo; casing removed
1/2 cup Queso Quesadilla ( or Monterey Jack )
1/2 cup Smoked Gouda
1/2 cup whole milk mozzarella or Mexican Oaxaca melting cheese
2 tablespoons cilantro, chopped
1/3 cup fresh tomatoes, chopped
Warm corn tortillas or thick sturdy tortilla chips
Preheat the oven to 350°F.
Grate or cube all of your cheeses. Heat a cast iron skillet over medium low heat and add a light coating of oil. Add your onion, poblano pepper, and chorizo and crumble up the chorizo as small as possible. A potato masher helps. Continue to cook until the chorizo is browned and peppers and onion are cooked through. Drain off the excess fat. Turn off the heat and add your cheeses to skillet. Mix gently! Bake until the cheese melts, about 10 minutes. Broil under broiler if necessary for extra browning! Top with cilantro and tomato.
Scoop the hot melted cheese and chorizo into warm tortillas or chips and serve.
Serves 6
