Categories: Appetizers, Mark Bittman, Tex-Mex

Ingredients

• 1 small fresh chili pepper , preferably serrano
• butter
• 1 tablespoon oil (neutral oil like corn or grapeseed)
• 1 small onion , diced
• 1/2 lb mexican chorizo sausage , casing removed and crumbled
• 1 lb melting cheese (queso asadero, Chihuahua, Menonita, Monterey Jack, or mozzarella)
• corn tortillas or flour tortilla , warmed

Directions

1. Preheat oven to 375°; roast chile in a dry skillet over medium heat (or over an open flame), turning to brown on all sides; cool it, then peel, seed, stem, and chop.

2. Liberally butter a 9-inch gratin dish or similar baking dish and put it in the oven.

3. Meanwhile, add the oil to a large skillet; turn heat to med-high.

4. Add in onion; cook/stir occasionally, until translucent, 3-5 minutes.

5. Add in the chile and chorizo; cook/stir occasionally, until the choirzo is cooked through, about 5 minutes; drain oil from pan.

6. Layer the cheese across the bottom of the heated gratin dish and sprinkle the chorizo mixture on top.

7. Bake until the cheese melts, about 10 minutes.

8. Scoop the hot melted cheese and chorizo into warm tortillas and serve.

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