Instructions
1. Preheat the Broiler
Position an oven rack 4–6 inches from the heating element and set the broiler to high.
2. Cook the Chorizo
In a 12-inch cast-iron or oven-safe skillet, cook the chorizo over medium heat for 5 minutes, breaking it into small crumbles until lightly browned.
3. Add Onion and Chiles
Stir in the diced onion and green chiles. Cook for another 5–7 minutes, until the onion is soft and translucent. Remove from heat.
4. Layer the Cheeses
Evenly sprinkle the shredded Pepper Jack, Cheddar, and Oaxaca cheeses over the chorizo mixture, leaving small gaps for the cheese to melt into delicious pockets.
5. Broil
Place the skillet under the broiler for 3–5 minutes. Watch closely—the cheese should be fully melted, bubbly, and lightly golden on top.
6. Garnish and Serve
Carefully remove the hot skillet. Top with tomatoes, cilantro, and queso fresco if desired. Serve immediately with tortilla chips while the cheese is hot and stretchy.
Tip: For extra flavor, warm the tortilla chips in the oven for a few minutes before serving. Keep the skillet on a trivet or heat-safe surface at the table so the queso stays molten.
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