Ingredients
1 tablespoon extra-virgin olive oil
1 large poblano chile, seeded and cut lengthwise in quarters, then crosswise in 1/4-inch strips (1 cup)
1 onion, thinly sliced (1 1/4 cups)
Kosher salt
1 serrano chile, thinly sliced, seeded if desired (1 tablespoon)
1 pound low-moisture mozzarella (such as Polly-O), cut into 1/2-inch cubes
6 ounces fresh goat cheese, crumbled
Jicama sticks, radishes, and tortilla chips, for serving
Preparation
Preheat broiler with rack 4 inches from heating element. Heat a large ovenproof skillet over medium-high. Swirl in oil. Add poblano and cook, 3 minutes. Add onion and season with salt. Cook until onion is softened and poblano is slightly charred, 4 minutes. Add serrano and cook until softened, 2 minutes more. Remove from heat. Add both cheeses. Broil until bubbly and browned in spots, 2 to 3 minutes. Serve with jicama sticks, radishes, and tortilla chips.
