Ingredients
8 oz Mexican chorizo, casing removed
1 small onion, finely chopped
1 cup shredded Oaxaca cheese (or mozzarella)
1 cup shredded Monterey Jack cheese
1 teaspoon olive oil
½ teaspoon smoked paprika (optional)
¼ teaspoon cayenne pepper (optional for extra heat)
¼ cup diced tomatoes (optional)
2 tablespoons chopped fresh cilantro
Tortilla chips or warm flour tortillas for serving
Instructions
Cook the Chorizo:
In a skillet over medium heat, add olive oil and cook the chorizo, breaking it apart with a spatula until browned and fully cooked. Add chopped onion and cook for 2-3 minutes until softened.
Prepare the Cheese Mixture:
In a bowl, combine Oaxaca and Monterey Jack cheese.
Assemble and Bake:
Preheat the oven to 375°F (190°C). Transfer the cooked chorizo to an oven-safe dish. Sprinkle the cheese mixture evenly over the top. Bake for 10-12 minutes or until the cheese is fully melted and bubbling.
Garnish and Serve:
Remove from the oven and top with diced tomatoes, smoked paprika, cayenne pepper (if using), and fresh cilantro. Serve immediately with tortilla chips or warm tortillas.