Queso fundido

Ingredientes

• 8 ounces Mexican chorizo (beef or pork)
• 1 cup white onion, diced small
• 1 whole Poblano pepper, stemmed, seeded and diced small (about 1 cup)
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Oaxaca cheese, shredded
• 1 10-ounce can Rotel diced tomatoes with chiles, drained
• 1/2 cup fresh cilantro coarsely chopped
• Tortilla chips for serving

Preparación

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   In a cast iron skillet sprayed with a little kitchen pan spray over medium high heat, add chorizo and break up as you cook.

3. 3

   After the beef has cooked and slightly browned, drain into a sieve and discard the fat. Then pour the cooked chorizo out onto paper towels to absorb any remaining grease.

4. 4

   Spray a little more kitchen pan spray if needed in the skillet and add the diced white onion and diced poblano pepper and cook 4-5 minutes to soften.

5. 5

   Add the cooked drained chorizo into the pan with the onion and peppers and stir to combine.

6. 6

   Sprinkle on the jack and Oaxaca cheese and place into the preheated oven for 5-8 minutes just to melt the cheese. Do not leave in longer or the cheese will go from stringy to tough and hard. Ours was ready in five minutes.

7. 7

   Garnish with the drained canned tomatoes and the fresh cilantro.

8. 8

   Place a pot holder over the handle of the pan to remind guests that it is hot – then serve right out of the skillet with tortilla chips.