The molten skillet: Mexican chorizo crisped, blanketed in melting cheese, broiled bubbling, and scooped with tortillas before it sets. Speed is a virtue here.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Mixing bowl
Prep checklist
Mexican Chorizo — casings off
Provolone — grated — Oaxaca if you can find it
Queso Fresco — crumbled on top
Onion — diced
Jalapeño — sliced
Tortillas — warm
3 steps
Method
1
Brown the chorizo with onion in a cast-iron skillet, breaking it up, 6–7 minutes; spoon off excess fat.
7 min — timer available in cooking mode
2
Blanket with the grated cheese and broil until molten and blistered in spots, 3–4 minutes.
4 min — timer available in cooking mode
3
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.
Why this works
Fundido re-melts fine under the broiler if the conversation ran long. No shame.
From the pass
Chef's notes
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.