Ingredients

• 1 medium poblano pepper
• 1/2 medium white onion
• 1 small serrano pepper (optional)
• 12 ounces Oaxaca or low-moisture mozzarella cheese
• 6 ounces queso quesadilla or Monterey Jack cheese
• 6 ounces raw Mexican chorizo
• Kosher salt
• Warm corn tortillas, for serving

Instructions

1. Arrange a rack in the top third of the oven and heat the oven to 400ºF.
2. Meanwhile, trim and remove the seeds from 1 medium poblano pepper, then thinly slice. Thinly slice 1/2 medium white onion. Trim and remove the seeds from 1 small serrano pepper if using, then finely chop. Shred 12 ounces Oaxaca cheese with your hands until it’s all broken up into pieces no thicker than your pinky finger, or grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater. Crumble or grate 6 ounces queso quesadilla or Monterey Jack cheese on the large holes of a box grater.
3. Place 6 ounces Mexican chorizo in a medium cast-iron or oven-safe nonstick skillet and cook over medium heat, breaking up the chorizo into small pieces with a wooden spoon, until browned and very crispy, about 7 minutes. Using a slotted spoon, transfer to a plate.
4. Remove all but 1 tablespoon of fat from the pan. Add the poblano, onion, as much serrano as you’d like, and a pinch of kosher salt to the pan. Increase the heat to medium-high and cook, stirring every few minutes, until softened and charred in spots (increase the heat to high if needed), 6 to 10 minutes.
5. Remove the pan from the heat. Return chorizo to the pan and stir to combine. Add both cheeses and stir until evenly combined. Transfer the skillet to the oven and bake until the cheeses are fully melted but not browned, 8 to 10 minutes. Serve immediately with warmed corn tortillas.

Recipe