Ingredients

Ingredients

• 6 ounces raw Mexican chorizo
• 1 medium poblano pepper, seeded and thinly sliced
• 1/2 medium white onion, thinly sliced
• 1 small serrano pepper (optional), seeded and finely chopped
• Kosher salt
• 12 ounces Oaxaca or low-moisture mozzarella cheese, shredded
• 6 ounces queso quesadilla or Monterey Jack cheese, shredded
• Warm corn tortillas, for serving

Instructions

1. Arrange a rack in the top third of the oven and heat the oven to 400ºF.
2. Place 6 ounces Mexican chorizo in a medium cast-iron or oven-safe nonstick skillet and cook over medium heat, breaking up the chorizo into small pieces with a wooden spoon, until browned and very crispy, about 7 minutes. Using a slotted spoon, transfer to a plate.
3. Remove all but 1 tablespoon of fat from the pan. Add 1 thinly sliced medium poblano pepper, 1/2 thinly sliced medium white onion, 1 finely chopped small serrano pepper if using, and a pinch of kosher salt to the pan. Increase the heat to medium-high and cook, stirring every few minutes, until softened and charred in spots (increase the heat to high if needed), 6 to 10 minutes.
4. Remove the pan from the heat. Return chorizo to the pan and stir to combine. Add 12 ounces shredded Oaxaca cheese and 6 ounces shredded queso quesadilla cheese and stir until evenly combined. Transfer the skillet to the oven and bake until the cheeses are fully melted but not browned, 8 to 10 minutes. Serve immediately with warmed corn tortillas.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days and rewarmed in a 350ºF oven until the cheese is melted again. If the fundido contains Oaxaca cheese, it won’t remelt as well.