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Recipe Card
ingredients
- 1 tablespoon olive oil
- 1 pound chorizo, casings removed
- 1/2 white onion, thinly sliced
- 1 serrano or jalapeño pepper, thinly sliced
- 1 (15 ounce) can Tuttorosso Petite Diced Tomatoes
- 8 ounces Oaxaca cheese, pulled or shredded
- 8 ounces Monterrey Jack cheese, shredded
- Fresh cilantro and flour tortillas, for serving
Method
Step 1
Brown the chorizo. Preheat a grill and a cast iron skillet over direct medium high heat for 5-10 minutes. When hot, add olive oil and chorizo sausage. Cook, breaking up with a spoon as needed, until mostly cooked through, about 4-6 minutes.
Step 2
Stir in onions and peppers. Add thinly sliced white onion and serrano peppers, then stir and cook for another 1-2 minutes.
Step 3
Add the tomatoes. Stir in 1 can of Tuttorosso Petite Diced Tomatoes. Reserve about ½-1 cup of the chorizo mixture for the top of the queso.
Step 4
Add cheese, then finish. Add Oaxaca cheese and Monterey Jack, then carefully move the skillet to indirect heat, close the lid, and allow to melt slowly for 6-8 minutes.
Step 5
Carefully remove the skillet from the grill, then allow to cool slightly. Sprinkle with cilantro, then serve immediately with flour tortillas.