Queso Fundido with Chorizo

• 2 cups Oaxaca cheese, shredded (or Mozzarella)
• 1 cup Monterey Jack cheese, shredded
• 1/2 lb Mexican chorizo, casing removed
• 1 poblano pepper, roasted and diced
• warm flour tortillas for serving

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Roast the poblano pepper directly over a gas flame or under a broiler until charred. Steam in a bag, peel, remove seeds, and dice.

3. 3

   In a skillet, cook the chorizo over medium heat until browned and crumbly (about 8-10 minutes). Drain any excess fat.

4. 4

   In a bowl, toss the shredded Oaxaca and Monterey Jack cheeses together.

5. 5

   Place half of the cheese mixture in a small baking dish or cast-iron skillet.

6. 6

   Top with the cooked chorizo and diced poblano, then cover with the remaining cheese.

7. 7

   Bake for 15-20 minutes until the cheese is melted, bubbly, and slightly browned on top.

8. 8

   Serve immediately while bubbling hot with warm flour tortillas.