Baked Oaxaca Cheese with Chorizo and Poblano Rajas

What you need

• 1 poblano pepper
• 225 g (8 oz) fresh Mexican chorizo, casings removed
• 1/2 white onion, thinly sliced
• 1 serrano chilli, seeded and finely chopped, optional
• 340 g (12 oz) Oaxaca cheese, pulled into shreds, or Chihuahua or Monterey Jack
• 2 tbsp fresh cilantro, chopped
• 8 small flour tortillas, warmed, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Char the poblano over a gas flame or under a hot grill, turning, until blackened all over, 6-8 min. Cover it in a bowl for 10 min, then peel, seed and cut into thin strips.

3. 3

   Fry the chorizo in a 20-25 cm (8-10 in) cast-iron pan over medium-high heat, breaking it up, until browned and cooked through, about 5 min.

4. 4

   Add the onion and serrano and cook until the onion softens, 5 min. Stir in the poblano strips.

5. 5

   Tip the chorizo mixture into a bowl and pour off most of the fat from the pan, leaving a thin film.

6. 6

   Spread half the cheese in the pan, scatter over most of the chorizo mixture, then cover with the rest of the cheese.

7. 7

   Top with the remaining chorizo mixture and bake until the cheese is fully melted and bubbling at the edges, 8-10 min.

8. 8

   Sprinkle with the cilantro and serve straight from the pan with the warm tortillas, scooping the melted cheese into them.

Imported from carlsbadcravings.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.