Inspired by an appetizer at Mez Contemporary Mexican in Durham, NC, this dish is perfect starter for any gathering or meal. The combination of cheeses and salsas, along with the chorizo and pepper will have you reaching for that second glass of wine or beer.
10” ovenproof skillet
1 1/2 tsp canola oil
4 oz. Mexican chorizo (remove from casing, if cased)
4 oz. Monteray Jack cheese
3 oz Queso Fresco cheese, crumbled, plus 2 Tbs
1 Pablano pepper
16 oz. Tomatillo Salsa (salsa verde)
3 Tbs. Tomato Salsa
2 Tbs. Fresh cilantro, chopped (if desired)
Flour tortillas (small)
Rub ½ tsp of canola oil on the surface of the pablano pepper. Season with salt and pepper. Set gas burner on medium heat and grill pepper on all sides until well charred. (Alternatively, you can use you gas grill or broiler).
Grate the Monterey Jack cheese and thoroughly combine it with three oz. of crumbled Queso Fresco. Set aside. (note: you can use pre-shredded cheese, but I find it does not melt as well as fresh grated.)
Heat the canola oil in an 8” ovenproof skillet over medium heat. Add the chorizo and sauté until cooked through.
Turn the broiler on high.
Remove any remaining oil from the skillet. Add the tomatillo salsa to the pan. Top with the Monterey Jack and queso fresco mixture. Sprinkle the chopped pablano pepper and the chorizo over the cheese. Place the pan under the broiler and heat until the cheese is melted and begins to brown. Remove the pan from the oven. Top with the salsa, the remaining two tablespoons of queso fresco and the chopped cilantro (if desired.) Serve with warm flour tortillas.