Categories: Dips

Ingredients

• 4 oz. smoked chorizo, cut into 1/4-inch pieces
• 1/2 small yellow onion, finely chopped
• 12 oz. Monterey Jack, shredded
• Eight 6-inch corn tortillas, warmed over a flame

Directions

1. Preheat the broiler. Cook the chorizo in a 6-inch oven-proof skillet over medium heat until the fat begins to render, about 2 minutes. Add the onions and cook, stirring occasionally, until they soften and become translucent, about 3 minutes. Stir in the cheese.

2. Transfer the skillet to the broiler and broil until the cheese is bubbly and golden brown in places, 2 minutes. Serve immediately, with the tortillas.

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