This melted cheese variation combines the spicy and intense flavor of the peppers with the condimented flavor of the chorizo – and all these flavors are wrapped in the soft and fresh flavor of the cheese. Really delicious!
This dish is an excellent entree plate because the hotness of this appetizer whets the appetite. It can also be served as main course because it is highly nutritious and very complete.
– In Mexico the melted cheese is always served with flour tortillas and it is eaten rolled as a taco or folded in half as a quesadilla.
About the Recipe
To make this melted cheese the only laborious part are the peppers... from there on everything is easy.
It is very important to use some cheese that melts. We recommend the Chihuahua cheese or the Asadero cheese.
Prepare your own flour tortillas to enjoy them with the melted cheese. Although maize tortillas could also be used.
Preparation time .
The recipe is for 6 cheese tacos.
5.2 oz of Cheese that melts
3.5 oz of Chorizo
1 Poblano Pepper (4.2 oz)
6 Flour Tortillas (5.2 oz)
1/2 tablespoon of Olive Oil
1 Frying Pan
1 Baking Dish
1 Tortilla Container
1 Chopping Board
1 Plastic Bag
Work with the Poblano Pepper
Put on a griddle over medium-high heat 1 Poblano pepper and roast it for about 4 minutes, until all their sides are completely black; move it regularly with some tongs.
Transfer from the griddle to a plastic bag, with the tongs, the Poblano pepper that was roasted.
Close the plastic bag and leave the Poblano pepper resting for about 5 minutes, until the bag sweats.
All this ritual ;) that is made with the chili is to make it have a more intense flavor.
Take from the plastic bag the Poblano pepper and rinse it while removing the outer skin of the chili (the burned part).
Discard the seeds and the veins of the Poblano pepper that was rinsed.
Cut into strips the Poblano pepper with the one you worked and reserve.
Fry the Chorizo and the Peppers
Cut 3.5 oz of chorizo into small chunks, then reserve.
Heat in a frying pan over medium-high heat 1/2 tablespoon of olive oil.
Incorporate in the frying pan:
The Poblano Pepper strips that were cut.
The Chorizo small chunks that were cut.
Mix the frying pan ingredients and fry them for about 4 minutes, until the chorizo is moderately cooked; stir regularly. Then set aside.
Melt the Cheese
Preheat the oven to 345º F.
Grate 5.2 oz of cheese that melts and put it in a baking dish.
The cheese is used grated because it melts faster and the melted cheese acquires a better consistency.
Transfer from the frying pan to the baking dish the peppers and the chorizo that were cooked.
Put in the oven the baking dish and leave the ingredients baking for about 10 minutes, until the cheese has melted.
When the Cheese is about to be Ready...
Heat on the griddle over medium heat 6 flour tortillas for about 45 seconds per each side, until they are well heated.
Transfer from the griddle to a tortilla container the tortillas that were heated and take it to the table.
Verify that the cheese that was left baking has melted, if not leave it baking for a longer time.
Sometimes some fat accumulates on the cheese surface, if this happens to you remove it.
*If possible serve this dish in a small clay cazuela, it will look beautiful.
Suggestion: Choose the salsa that you like the most to accompany this lovely dish.
Variation: The melted cheese can also be prepared with mushrooms.