Snack · 15 min · mexican

Queso Fundido with Tortilla Chips

This is the kind of Mexican snack you’ll make on repeat — oaxaca cheese and chorizo, 15 minutes, big payoff. Each serving lands at 320 calories with 14g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1 cup Oaxaca cheese
• 2 oz Chorizo
• 1 oz Tortilla chips
• 1/4 Poblano
• 1 tbsp Cilantro

Steps

1. Heat a small oven-safe skillet over medium heat and crumble in the chorizo with the diced poblano.
2. Cook 4 to 5 minutes, breaking the chorizo up with a wooden spoon, until the meat is browned and the poblano is soft.
3. Heat the broiler to high and keep the oven rack about 6 inches from the element.
4. Scatter the Oaxaca cheese evenly over the chorizo mixture, spreading it right to the edges of the skillet.
5. Broil 2 to 3 minutes, watching closely, until the cheese is fully melted with a few browned spots and stretches when pulled.
6. Shower the top with the cilantro and carry the hot skillet straight to the table on a trivet.
7. Scoop straight from the skillet with tortilla chips while it's molten; reheat under the broiler for 1 minute if it starts to firm up.

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