Melted Quesillo with Chorizo & Peppers
Oaxacan quesillo cheese melts into a gooey, stretchy puddle under the broiler, topped with crispy chorizo and charred jalapeños. Serve straight from the skillet with warm tortillas for dipping.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 26g
Ingredients
- 12 oz quesillo oaxaqueño (or mozzarella if unavailable)
- 4 oz chorizo, crumbled
- 2 whole jalapeños, halved lengthwise
- ½ whole white onion, sliced thin
- 3 tbsp fresh cilantro, chopped
- 1 whole lime
- 2 tbsp olive oil
- ¼ tsp sal de gusano (or fleur de sel)
Instructions
- 1
Heat broiler to high. Cook chorizo in a 10-inch cast iron skillet over medium-high until browned, breaking into small bits, about 4 minutes.
- 2
Push chorizo to the side. Add onion to the pan and cook 2 minutes until softened. Char jalapeños cut-side down, 3 minutes until blistered.
- 3
Tear quesillo into chunks and scatter over the chorizo, onion, and jalapeños. Drizzle with olive oil and sprinkle with sal de gusano.
- 4
Slide under the broiler for 3–4 minutes until cheese bubbles and browns slightly at the edges. Watch closely.
- 5
Remove from broiler. Scatter cilantro over the top and squeeze lime juice across.
- 6
Serve immediately in the hot skillet with warm flour or corn tortillas on the side for scooping.
Tools you’ll need
- 10-inch cast iron skillet
- broiler
- tongs
- chef's knife
- cutting board
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