Queso Fundido with Chorizo

Ingredients

• 8 oz Mexican chorizo, casings removed
• 1 poblano chile
• 1/2 white onion, thinly sliced
• 2 cloves garlic, minced
• 1 lb Monterey Jack, shredded
• 4 oz Oaxaca or low-moisture mozzarella, shredded
• 1/4 teaspoon dried oregano
• 1/4 cup chopped cilantro
• 12 flour tortillas, 6 inch

Before you cook

• Remove the chorizo from its casings.
• Thinly slice the onion and mince the garlic.
• Shred both cheeses and toss them together.
• Chop the cilantro.
• Heat the broiler with a rack 6 inches from the element.

Steps

1. Set a 10-inch cast iron skillet over medium heat and crumble in the chorizo.
2. Cook the chorizo for 7 minutes, breaking it apart, until browned and fully rendered.
3. Lift the chorizo out with a slotted spoon and pour off all but 1 tablespoon of the red fat.
4. Char the poblano directly over a gas flame or under the broiler for 6 minutes, turning, until blackened all over.
5. Seal the poblano in a bowl under a plate for 8 minutes, then rub off the skin and pull out the stem and seeds.
6. Cut the peeled poblano into thin strips.
7. Cook the sliced onion in the reserved fat over medium heat for 5 minutes until limp and golden.
8. Stir in the garlic, poblano strips and oregano and cook 1 minute, then spread the mixture over the bottom of the skillet.
9. Pile the shredded cheeses over the vegetables in an even layer.
10. Slide the skillet under the broiler for 4 minutes, until the cheese is fully melted and spotted brown.
11. Scatter the chorizo and cilantro over the top.
12. Warm the tortillas in a dry pan for 15 seconds a side and serve the skillet bubbling, scooping the cheese onto tortillas as you go.