Queso Fundido

• 1 small fresh chile, preferably serrano
• Butter for greasing the baking dish
• 1 tablespoon corn, grapeseed, or other neutral oil
• 1 small onion, diced
• 1/2 pound Mexican chorizo, casing removed and diced or crumbled
• 1 pound melting cheese, like queso asadero, Chihuahua, or Menonita (see page 85), Monterey Jack, or mozzarella, cut into 1/2-inch cubes
• Warm corn or flour tortillas

1. Preheat the oven to 375F.
2. Roast the chile in a dry skillet over medium heat (or over an open flame), turning to brown on all sides.
3. Cool it, then peel, seed, stem, and chop.
4. Liberally butter a 9-inch gratin or similar baking dish and put it in the oven.
5. Meanwhile, put the oil in a large skillet and turn the heat to medium-high.
6. Add the onion and cook, stirring occasionally, until translucent, 3 to 5 minutes.
7. Add the chile and chorizo and cook, stirring occasionally, until the chorizo is cooked through, about 5 minutes more.
8. Drain the oil from the pan.
9. Layer the cheese across the bottom of the heated gratin dish and sprinkle the chorizo mixture on top.
10. Bake until the cheese melts, about 10 minutes.
11. Scoop the hot melted cheese and chorizo into warm tortillas and serve.

fresh chile, butter, corn, onion, chorizo, melting cheese, corn

Taken from www.epicurious.com/recipes/food/views/queso-fundido-385662 (may not work)