Instructions

• Preheat the oven to 450°F. Place a 10-inch oven-proof skillet near the stove.
• In a large bowl, combine the Queso Oaxaca, Pepper Jack, and Mozzarella cheeses and set the bowl aside.
• Heat the 10-inch skillet over medium heat. Add the chorizo and cook, breaking it into pieces and stirring occasionally, until crisp and fully cooked, about 8–10 minutes.
• Using a slotted spoon, transfer the cooked chorizo to a separate bowl, leaving the drippings in the skillet.
• Add the chopped onions to the skillet with the drippings and cook, stirring, until soft and translucent, about 3–4 minutes. Add the minced garlic and cook, stirring, for 30 seconds.
• Scrape the onion-and-garlic mixture from the skillet into the bowl with the chorizo and stir to combine. Scoop out 1/4 cup of this chorizo-onion mixture and set it aside for topping.
• Add the 4 oz can of diced green chilies to the remaining chorizo-onion mixture and stir to combine.
• Sprinkle half of the mixed cheeses evenly over the bottom of the same 10-inch skillet.
• Spread the chorizo-and-chile mixture evenly over the cheese layer in the skillet.
• Top the chorizo mixture with the remaining half of the mixed cheeses, spreading evenly.
• Bake in the preheated 450°F oven until the cheese is melted and bubbly, about 20 minutes.
• Remove from the oven, sprinkle the reserved 1/4 cup chorizo-onion mixture on top, and garnish with chopped cilantro and chopped green onions. Serve hot.