Queso Fundido con Chorizo

Ingredients

• 400 g (14 oz)queso Chihuahua or Oaxaca — grated or torn
• 300 g (10 oz)Mexican chorizo — casings removed
• 2poblano chiles — roasted, peeled, and cut into rajas
• 1/2white onion — thinly sliced
• 12flour tortillas — warmed
• 1 cupsalsa verde — to serve

Method

1. Begin by heating a large skillet over medium-high heat. Add the 300 g (10 oz) of Mexican chorizo, breaking it into small pieces with a wooden spoon. Fry the chorizo until the fat renders out and the edges become crisp, which will give it a deep reddish-brown color. Carefully drain off most of the excess grease, leaving just enough to coat the pan lightly.
2. In the same skillet, add the 1/2 white onion, diced, and 2 poblano chiles, which have been roasted, peeled, and cut into thin strips (rajas). Cook them over medium heat, stirring occasionally, until the onion becomes translucent and the poblano strips soften and start to develop a light golden color. This will take a few minutes, and the aroma will become sweet and inviting.
3. While the vegetables are cooking, grate 400 g (14 oz) of queso Chihuahua or Oaxaca. Place the grated cheese into a shallow cazuela or oven-safe dish. Position the dish under a broiler or place it over low heat on the stovetop. Allow the cheese to melt until it just begins to run and bubble at the edges, ensuring it doesn't brown or overcook.
4. Once the cheese is melted, remove it from the heat source. Spoon the cooked chorizo evenly over the top of the molten cheese, followed by the softened onion and poblano rajas. Be careful not to stir these toppings into the cheese; they should sit on top, creating a layered effect.
5. Serve the queso fundido immediately while it's still bubbling hot. Bring it to the table along with 12 warm flour tortillas and 1 cup of salsa verde. Encourage everyone to scoop the cheese and toppings into the tortillas, enjoying it before the cheese begins to set.