Ingredients

• Fresh Mexican-Style Ground Chorizo — 1 lb
• Medium White Onion (diced) — 1
• Diced Green Chiles — 1 can (4 oz)
• Shredded Pepper Jack Cheese — 1 cup (4 oz)
• Shredded Cheddar Cheese — 1 cup (4 oz)
• Shredded Oaxaca Cheese — 1 cup (4 oz)
• Diced Grape Tomatoes — ½ cup (optional)
• Chopped Cilantro — ¼ cup (optional)
• Crumbled Queso Fresco — 1 tablespoon (optional)
• Tortilla Chips — for serving

Instructions

Step 1: Preheat the Broiler
Place an oven rack 4–6 inches from the broiler element and turn the broiler to high.

Step 2: Cook the Chorizo
In a 12-inch cast iron skillet or heavy pan, cook the chorizo over medium heat for about 5 minutes. Stir occasionally, breaking it into small crumbles until lightly browned.

Step 3: Sauté the Onion and Chiles
Add the diced onion and green chiles to the skillet with the chorizo. Cook 5–7 minutes more, until the onions are soft and translucent.

Step 4: Add the Cheese
Turn off the heat. Sprinkle the Pepper Jack, Cheddar, and Oaxaca cheeses over the chorizo. Use a spoon to create small pockets so the cheese settles evenly without fully mixing it in.

Step 5: Broil
Place the skillet under the broiler for 3–5 minutes. Keep a close eye—the cheese is done when fully melted, bubbling, and lightly browned on top.

Step 6: Garnish and Serve
Carefully remove the hot skillet. Top with tomatoes, cilantro, and queso fresco if using. Serve immediately with tortilla chips for dipping while the cheese is molten.