Directions

• STEP ONE

  Preheat the oven to 375 degrees F.

• STEP TWO

  In a cast iron skillet sprayed with a little kitchen pan spray over medium high heat, add chorizo and break up as you cook.

• STEP THREE

  After the beef has cooked and slightly browned, drain into a sieve and discard the fat. Then pour the cooked chorizo out onto paper towels to absorb any remaining grease.

• STEP FOUR

  Spray a little more kitchen pan spray if needed in the skillet and add the diced white onion and diced poblano pepper and cook 4-5 minutes to soften.

• STEP FIVE

  Add the cooked drained chorizo into the pan with the onion and peppers and stir to combine.

• STEP SIX

  Sprinkle on the jack and Oaxaca cheese and place into the preheated oven for 5-8 minutes just to melt the cheese. Do not leave in longer or the cheese will go from stringy to tough and hard. Ours was ready in five minutes.

• STEP SEVEN

  Garnish with the drained canned tomatoes and the fresh cilantro.

• STEP EIGHT

  Place a pot holder over the handle of the pan to remind guests that it is hot – then serve right out of the skillet with tortilla chips.