Yield: 6 to 8 servings
A welcome addition for your next Taco Tuesday at home! This is an oh-so ooey-gooey, cheesy (a pound, if we’re getting specific), spicy dip to serve at your next football party or Mexican fiesta…or for dinner to eat all by yourself. Don’t worry, I barely made a dent in it because it serves a ton. (I used to go to a restaurant when I was traveling for work and order just this for dinner…should I be embarrassed about that?!) Oh and it’s super easy too!
1 to 2 links of fresh or dried chorizo sausage
2 poblano peppers, thinly sliced
1 small onion, thinly sliced
1 tablespoon heavy cream
1/4 to 1/2 jalapeno, very finely minced (depending on the size of your jalapeno and your taste)
1 garlic clove, finely minced
1/2 pound Monterey Jack cheese, cut into small chunks
1/2 pound quesadilla or Oaxaca cheese, cut into small chunks
2 tablespoons cilantro, finely chopped, plus more for serving
2 scallions, finely chopped, plus more for serving
Kosher salt and freshly ground black pepper
2 limes, halved
Tortilla chips and small tortillas, for serving
Preheat a 10-inch cast-iron skillet over medium heat. When hot, drizzle a small amount of vegetable oil into the skillet and add the chorizo; sauté until cooked through and crisp, if using fresh chorizo, or until warmed through and crisp if using dried chorizo. Drain on paper towels and set aside.
In the same skillet, add a little more vegetable oil and the poblano peppers; sprinkle with kosher salt. Cook, stirring occasionally, until softened, about 8 to 10 minutes. Add the onion, sprinkle with salt, and sauté for 7 to 10 minutes more, until the vegetables are softened and reduced in size. You will begin to see strings of poblano skins in the vegetable mixture; you can pick out if you like.
Combine the jalapeno, garlic, cheese, scallions, cilantro, salt and pepper in a small mixing bowl. Set aside.
Preheat your broiler on high. When the poblano and onion mixture is cooked through, pour in the cream. Allow to reduce for 1 minute and turn off the heat. Place the cheese mixture over the vegetables, spreading in a single layer. Broil for 3 to 5 minutes, until the cheese is melted and bubbly. Squeeze the lime, green onions, cilantro and reserved chorizo over the top. Don’t allow to sit too long or the cheese will begin to harden. Serve with tortilla chips, soft tortillas and additional limes, if desired.