Mexican · Dinner
Melted Cheese Skillet with Spiced Sausage
A skillet of melted Oaxaca and Monterey Jack cheese studded with spiced Mexican pork sausage, blistered jalapeno, and diced tomato, seasoned with cumin and chili powder. The cheese browns at the edges while staying molten in the center, scooped up with warm corn tortillas.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
631Calories
39.1gProtein
43.5gFat
21.9gCarbs
5.1gSugar
3.8gFiber
1624mgSodium
105mgChol
18.8gSat Fat
728mgPotassium
540mgCalcium
3.2mgIron
1.2mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Remove chorizo from casing and crumble it. Shred Oaxaca and Monterey Jack cheeses. Slice jalapeno, dice onion and tomato, mince garlic, and chop cilantro.
2
Saute
Heat olive oil in a small cast-iron skillet over medium heat. Add onion and jalapeno, cook 3 minutes until softened and lightly browned.
3
Brown
Add crumbled chorizo to skillet over medium-high heat, break it up with a spoon, cook 6 minutes until no pink remains and fat renders out.
4
Bloom
Stir garlic, cumin, and chili powder into sausage, cook over medium heat 1 minute until fragrant and spices coat meat evenly.
5
Melt
Scatter Oaxaca, Monterey Jack cheese, and tomato over sausage, reduce to low heat, cook 4 minutes until cheese melts and pulls into strings.
6
Plate
Scatter cilantro over skillet and serve immediately with warmed corn tortillas for scooping while cheese is hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz Mexican chorizo pork sausage
- 100g100g Oaxaca cheese
- 80g80g Monterey Jack cheese
- 22 jalapeno
- 11 onion
- 4 tbsp4 tbsp tomato
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin
- 1 tsp1 tsp chili powder
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp cilantro
- 44 corn tortillas
