Queso Fundido Chorizo Green Chilis (Print View)
Chorizo, green chilis, and melted cheese baked to bubbly perfection served with fresh pico and cilantro.
# What You'll Need:
→ Meat and Vegetables
01 -
1 package (9 ounces) pork chorizo
02 -
1 can (4 ounces) chopped green chilis, mild or hot
03 -
1 cup pico de gallo, homemade or store-bought
04 -
Cilantro leaves, for serving
→ Cheese
05 -
1 1/2 pounds grated cheese (mix of mozzarella, Monterey Jack, Oaxaca, or panela)
→ Accompaniments
06 -
Tortilla chips, homemade or store-bought, for serving (optional)
07 -
Warm corn or flour tortillas, for serving (optional)
# Directions:
01 -
Preheat oven to 350°F and position the rack in the center for even baking.
02 -
Organize chorizo, green chilis, cheese, pico de gallo, cilantro, and accompaniments in bowls for assembly.
03 -
Cook pork chorizo in a large ovenproof skillet over medium heat, stirring and breaking up until cooked through. Drain excess fat and set aside 1/4 cup cooked chorizo for topping, leaving the rest in the skillet.
04 -
Stir chopped green chilis into the cooked chorizo, mixing to distribute evenly.
05 -
Generously cover the chorizo-chili mixture with grated cheese, spreading evenly to ensure full coverage.
06 -
Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until cheese is melted and bubbling.
07 -
Carefully remove skillet from oven. Scatter reserved chorizo over melted cheese, spoon pico de gallo on top, and finish with cilantro leaves for freshness.
08 -
Present the dish warm alongside tortilla chips or freshly heated corn or flour tortillas for dipping and scooping.
# Notes:
01 -
Ensure cheese is freshly grated for optimal melting and texture.
02 -
Use an ovenproof skillet to transition directly from stovetop to oven.