Ingredients Jump to Instructions ↓

  1. 2 medium fresh Poblano chile s

  2. 4 oz chorizo sausage , removed from casings

  3. 1 medium onion , chopped salt

  4. 12 corn tortillas

  5. 8 oz shredded Chihuahua or other melting cheese such as Jack, Cheddar, or Asadero

Instructions Jump to Ingredients ↑

  1. Roast the peppers until skin is charred black. Cover with a towel for 15 minutes to steam. Remove the blackened skin. Cut off stem and remove seeds. Chop.

  2. Heat oven to 350° In a medium skillet, cook chorizo over medium heat, about 5 minutes. Add onion and stir frequently until onion is golden, about 10 minutes. Stir in peppers. Season with salt.

  3. Transfer mixture to a 9-10 inch shallow baking dish or pie plate. Cover with cheese.

  4. Bake for 5-10 minutes until cheese is melted and bubbly.

  5. Serve with warm tortillas. Scoop gobs of cheese and meat mixture into tortillas for a tasty appetizer.


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