10ouncesbulk chorizo sausageremove casings if needed
1cupthinly sliced white onionabout half of a medium onion
1largepoblano pepperroasted, steamed, and cut into thin strips
1Roma tomatocored, seeded, cut into small dice
.25teaspoonkosher salt
10ouncesOaxaca cheeseshredded
6ouncesmozzarella cheeseshredded - see options below
tortilla chipsfor serving if making tacos
flour or corn tortillasfor serving
sliced avocado - salsafor serving
Instructions
Heat olive oil in a 10-inch cast iron skillet over medium-high heat. Add the chorizo and cook for 4-5 minutes, breaking it into smaller pieces with a spatula. Transfer to a bowl.
Preheat oven to 450°F (232°C).
Reduce heat to medium, and add the onion slices. Cook, stirring occasionally, for 7-8 minutes, until they brown around the edges and wilted.
Add the poblano pepper strips, diced tomato, and salt, and for for an additional 3-4 minutes. (Reserve about a tablespoon of the mixture to use as garnish)
Remove skillet from heat, stir in half of the shredded cheese, then spread across the bottom of the skillet.
Add a layer of chorizo on top of the cheese mixture. (Reserve about 2 tablespoons to use as garnish). Top with remaining cheese.
Place in the oven and bake for 12 minutes, or until cheese completely melted. Add the chorizo and onion mixture “garnish” to the skillet and return to the oven for an additional 7-8 minutes, until cheese is bubbly and browned along the edges. *At this point you can broil for a minute or two to give the cheese a nice golden brown color across the top, if needed.
Garnish with reserved chorizo, pepper mixture, and chopped cilantro. Serve the HOT melted cheese dip along with warmed tortillas or tortilla chips, avocado slices, and your favorite salsa or pico de gallo.
Notes
Mexican cheeses like Oaxaca, asadero, or Chihuahua cheese are traditionally used because they melt well and have a nice flavor, but they may be hard to find. You can also use other melting cheeses like Monterrey Jack or mozzarella (like I did).
Use fresh, real cheese. Do not use pre-shredded, bagged cheese. The anti-caking agents will cause your queso to become a goopy blob. That is not what we want!