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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Bubbling melted cheese, crispy chorizo, smoky poblano, tangy jalapeño, and warm tortillas create an irresistible Mexican appetizer with an incredible stretchy cheese pull. 🧀

Ingredients

• Chorizo-poblano topping 🌶️
• 🌶️ 250 g fresh Mexican chorizo, casings removed (8.8 oz)
• 🫑 2 medium poblano peppers, approximately 250 g (8.8 oz)
• 🧅 120 g white onion, finely chopped (¾ cup / 4.2 oz)
• 🧄 10 g garlic, finely chopped (2 cloves / 0.35 oz)
• 🌶️ 40 g pickled jalapeños, drained and chopped (¼ cup / 1.4 oz)
• 🌿 ½ tsp ground cumin
• 🌿 ½ tsp dried Mexican oregano
• 🫒 5 ml olive oil, only if needed (1 tsp / 0.17 fl oz)
• Cheese layer 🧀
• 🧀 300 g Oaxaca cheese, shredded (10.6 oz) dairy
• 🧀 200 g Monterey Jack cheese, shredded (7 oz) dairy
• 🥛 30 ml Mexican crema or whole milk (2 tbsp / 1 fl oz) dairy
• To finish 🍽️
• 🌶️ Sliced pickled jalapeños
• 🌿 Fresh cilantro
• 🧅 Finely diced white or red onion
• 🍅 Diced fresh tomato
• 🧀 Crumbled cotija, optional
• 🍋 Lime wedges
• 🌮 Warm corn tortillas

Preparation

• 1 Roast the poblano peppers 🔥 Place the poblano peppers directly over a gas flame, beneath a hot broiler, or in a dry cast-iron skillet. Turn regularly until the skins are blistered and blackened on all sides.
• 2 Steam and peel the peppers ✨ Transfer the roasted poblanos to a covered bowl and leave them for 10 minutes. Peel away the loosened skin, remove the stems and seeds, then cut the peppers into thin strips.
• 3 Brown the chorizo 🌶️ Heat a cast-iron skillet over medium-high heat. Add the chorizo and cook for 5–6 minutes, breaking it into small pieces until browned with slightly crispy edges.
• 4 Add the onion 🧅 Add the chopped onion to the chorizo and cook for 3 minutes until softened. Stir in the garlic, cumin, and oregano and cook for another 30 seconds.
• 5 Add poblano and jalapeño 🫑 Stir the roasted poblano strips and chopped pickled jalapeños into the chorizo mixture. Cook for another minute, then transfer approximately two-thirds of the mixture to a plate.
• 6 Prepare the cheese 🧀 Combine the shredded Oaxaca and Monterey Jack cheeses in a bowl. Toss gently so the two cheeses are evenly distributed.
• 7 Build the skillet ✨ Leave the remaining chorizo mixture across the bottom of the skillet. Scatter half of the cheese over it, add half of the reserved chorizo mixture, then cover with the remaining cheese.
• 8 Add the crema 🥛 Drizzle the Mexican crema or milk lightly across the cheese. This helps create a smooth molten center without making the queso watery.
• 9 Melt until bubbling 🔥 Place the skillet in an oven heated to 220°C (425°F) for 7–9 minutes until the cheese is completely melted and bubbling around the edges.
• 10 Broil the top ✨ Switch the oven to broil for 1–2 minutes until several golden brown spots appear across the cheese. Watch closely because the cheese can darken very quickly.
• 11 Finish and serve 🍽️ Spoon the remaining chorizo-poblano mixture over the bubbling cheese. Finish with pickled jalapeño slices, cilantro, diced onion, tomato, optional cotija, and fresh lime. Serve immediately with warm corn tortillas.

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