- 1 lb. Mexican white cheese, often labeled as Queso Chihuahua or other mild white cheese such as Monterey Jack.
- 1/2 c. Mexican chorizo
- 3/4 c. white onion, thinly sliced
- 1 medium fresh poblano chile, stemmed, seeded and thinly sliced
a medium skillet, sauté the chorizo until just cooked. Set aside.
Return the pan to the heat and add the onion and poblano. If there is
little or no fat, add a teaspoon of vegetable oil. Sauté the vegetables
until soft and lightly browned and caramelized, 5–10 minutes, scraping
up the browned bits on the bottom. Stir in the chorizo and set aside.
Preheat the broiler. Cut the cheese into approximately 1 inch cubes and place in an ovenproof serving dish or skillet just large enough to hold the cubes in a single layer. Broil until the cheese begins to melt. Remove from the broiler before the cheese begins to bubble – the cubes should still be somewhat discernible.
Spread the chorizo mixture over the cheese and return to the broiler. Broil until the cheese is completely melted and bubbly. Serve with tortilla chips or as a filling for soft tacos. Serves 6–8.