The molten skillet: Mexican chorizo crisped, blanketed in melting cheese, broiled bubbling, and scooped with tortillas before it sets. Speed is a virtue here.
250 g
🌭 Mexican Chorizo ›
casings off
300 g
🧀 Provolone ›
grated — Oaxaca if you can find it
100 g
🧀 Queso Fresco ›
crumbled on top
Mise en place
Before you start
Prep checklist
Mexican Chorizo — casings off
Provolone — grated — Oaxaca if you can find it
Queso Fresco — crumbled on top
Brown the chorizo with onion in a cast-iron skillet, breaking it up, 6–7 minutes; spoon off excess fat.
Blanket with the grated cheese and broil until molten and blistered in spots, 3–4 minutes.
Queso fresco, jalapeño, and cilantro over; to the table in the skillet with warm tortillas. It waits for no one — melted cheese is a countdown.
💡
Fundido re-melts fine under the broiler if the conversation ran long. No shame.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
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