- 1 lb. Mexican white cheese, often labeled as Queso Chihuahua or other mild white cheese such as Monterey Jack.
- 1/2 c. Mexican chorizo
- 3/4 c. white onion, thinly sliced
- 1 medium fresh poblano chile, stemmed, seeded and thinly sliced
In
a medium skillet, sauté the chorizo until just cooked. Set aside.
Return the pan to the heat and add the onion and poblano. If there is
little or no fat, add a teaspoon of vegetable oil. Sauté the vegetables
until soft and lightly browned and caramelized, 5–10 minutes, scraping
up the browned bits on the bottom. Stir in the chorizo and set aside.
Preheat
the broiler. Cut the cheese into approximately 1 inch cubes and place
in an ovenproof serving dish or skillet just large enough to hold the
cubes in a single layer. Broil until the cheese begins to melt. Remove
from the broiler before the cheese begins to bubble – the cubes should
still be somewhat discernible.
Spread the chorizo mixture over
the cheese and return to the broiler. Broil until the cheese is
completely melted and bubbly. Serve with tortilla chips or as a filling
for soft tacos. Serves 6–8.
This article appears in May 5-11, 2011.
