Melted Cheese With Poblano And Chorizo Queso Fundi... |
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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 8 |
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Ingredients:
don’t substitute preshredded monterey jack cheese; it is coated with anticaking agents that will cause the melted cheese to harden as soon as it is removed from the oven. take care not to overcook the cheese or it will begin to leach oil. |
ingredients |
6 (8-inch) corn or flour tortillas , cut into quarters |
1 teaspoon vegetable oil |
4 ounces chorizo sausage , chopped medium |
1 medium poblano chile , stemmed, seeded, and sliced into thin strips |
1/2 small onion , sliced thin |
8 ounces monterey jack cheese or queso asadero, cut into 1/2-inch cubes |
Directions:
1. 1. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Wrap the tortillas in foil; set aside.
2. 2. Heat the oil in a 12-inch nonstick skillet over high heat until shimmering. Add the chorizo and cook until it begins to render a little fat, about 1 minute. Add the poblano and cook until it turns spotty brown, about 2 minutes. Add the onion and continue to cook until both the chorizo and vegetables are well browned, about 3 minutes. Transfer the chorizo mixture to a paper towel–lined plate to drain.
3. 3. Spread the cheese evenly into an 8- or 9-inch shallow casserole or pie dish, then sprinkle with the chorizo mixture. Transfer the dish to the oven along with the tortilla packet and bake until the cheese is just melted and the tortillas are warm, 8 to 10 minutes. Serve immediately.
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