Ingredients
Tortilla chips, for serving
2 Tablespoons crumbled Cotija cheese, for garnish
1 Tablespoon chopped cilantro, for garnish
1/2 cup chopped tomatoes, for garnish
2 cups shredded Pepper Jack cheese
3 cups shredded Monterey Jack cheese
1 teaspoon minced garlic
1/2 cup diced yellow onion
Vegetable oil
10 ounces fresh chorizo, casings removed
Step by step
Preheat the oven to 400°F. Grease one 2-quart (or several smaller quart) baking dishes with vegetable oil. Set aside.
In a medium KitchenAid® Stainless Steel Low Sauté Pan set over medium heat, cook the chorizo, breaking it apart with a spatula into small pieces, until it’s browned and cooked throughout. Using a slotted spoon, transfer it to a paper towel-lined plate and leave 1 tablespoon of drippings in the pan. (If your chorizo didn’t yield 1 tablespoon of drippings, add vegetable oil to the pan until you have about 1 tablespoon.)
Reduce the heat to medium-low. Add the onions to the pan and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for an additional 2 minutes. Remove the pan from the heat, return the chorizo to the pan and stir to combine.
Add a layer of cheese to the bottom of the KitchenAid® Nesting Ceramic Casserole. Top it with the chorizo mixture then the remaining cheese on top. Bake until the cheese is melted and bubbly, 10 to 15 minutes.
Remove the baking dish from oven, top the cheese with chopped tomatoes, cilantro and crumbled Cotija and serve immediately.