About this recipe

A bubbling, golden Mexican fondue of melted chorizo, roasted poblano, and two gooey cheeses — served straight from the skillet with warm tortillas for dipping. This classic Mexican appetizer is one of the most crowd-pleasing dishes you can make: simple ingredients, one pan, and ready in under 30 minutes. The key is low heat and freshly shredded cheese for the smoothest, stretchiest melt.

Instructions

1. 1

   Position an oven rack about 6 inches from the broiler element and preheat the broiler to ^[high]. Place the whole poblano pepper directly on the rack (or on a small baking sheet) and broil, turning with tongs every 3–4 minutes, until the skin is charred and blistered all over, about 10–12 minutes total. Transfer to a mixing bowl, cover tightly with plastic wrap, and let steam for 5 minutes. Peel off the charred skin, remove the stem and seeds, and dice the flesh into small pieces. Set aside.

2. 2

   While the pepper steams, heat the neutral oil in a 10-inch cast iron skillet over ^[medium heat]. Add the Mexican chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5–6 minutes. Use a slotted spoon to transfer the Mexican chorizo to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the pan. Discard any excess fat.

3. 3

   Return the cast iron skillet to ^[medium-low heat]. Add the diced white onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook for 30 seconds more until fragrant. Add the diced roasted poblano pepper and stir to combine. Spread everything into an even layer across the bottom of the cast iron skillet.

4. 4

   Reduce the heat to ^[low]. Scatter the shredded monterey jack cheese evenly over the vegetable mixture, then layer the oaxacan cheese on top. Scatter the cooked Mexican chorizo over the cheese. Cover the cast iron skillet with a lid or aluminum foil and let the cheese melt undisturbed on ^[low heat] for 3–4 minutes, until fully melted and just beginning to bubble at the edges.

5. 5

   For a golden, bubbly top: carefully transfer the cast iron skillet to the broiler and broil for 1–2 minutes, watching closely, until the top is lightly golden and spotty. Remove immediately — the cheese can go from golden to burnt quickly.

6. 6

   Garnish with fresh cilantro and sliced scallions. Serve immediately in the hot cast iron skillet with warm flour tortillas on the side for scooping.