Ingredients
2 medium fresh poblano chiles
4 oz chorizo sausage, removed from casings
1 medium onion, chopped
salt
12 corn tortillas
8 oz shredded Chihuahua or other melting cheese such as jack, cheddar, or asadero
Preparation
Roast the peppers until skin is charred black. Cover with a towel for 15 minutes to steam. Remove the blackened skin. Cut off stem and remove seeds. Chop.
Heat oven to 350°
In a medium skillet, cook chorizo over medium heat, about 5 minutes. Add onion and stir frequently until onion is golden, about 10 minutes. Stir in peppers. Season with salt.
Transfer mixture to a 9-10 inch shallow baking dish or pie plate. Cover with cheese.
Bake for 5-10 minutes until cheese is melted and bubbly.
Serve with warm tortillas. Scoop gobs of chese and meat mixture into tortillas for a tasty appetizer.
