Ingredients: |
Ingredients: 1 chile pepper (like Serrano or Poblano)
1 Tbsp Vegetable Oil
1 small onion, diced
1/2 lb. Chorizo (Mexican pork sausage), casing removed and diced or crumbled
1 lb. Asadero cheese, cubed*
Warm corn or flour tortillas
*Any soft, white melting cheese can be used instead, such as Montery Jack
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Directions: |
Directions:Roast the Chile under the broiler, turning to char the skin on all sides. Wrap it in plastic wrap to help the steam separate the skin, set aside until cool enough to handle. Peel off the charred skin, then seed, stem and dice the pepper. Wash hands thoroughly before you stick hot pepper juice in your eyeball by accident.
Preheat the oven to 375ºF.
Liberally butter a 9-inch baking dish and place in oven to warm. Meanwhile, heat oil in a large skillet over medium-high heat.
Add the onion and cook until translucent, 3-5 minutes. Add the chile and chorizo and cook until the chorizo cooks through, stirring frequently, about 5 more minutes. Drain the oil.
Layer the cubed cheese evenly across the bottom of the heated baking dish and sprinkle the chorizo mixture on top. Bake until the cheese melts, about 15 minutes.
Spoon melted cheese into warm tortillas and serve.
To warm tortillas:
Heat an electric griddle or nonstick skillet to medium heat. Spray tortillas lightly with olive oil spray or nonstick cooking spray, and place on griddle until warmed through, 15 seconds or so per side. |
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