Instructions

• Preheat oven to 450°F (232°C).
• In a large bowl, mix the Queso Oaxaca, Pepper Jack, and Mozzarella cheeses together; set aside.
• Place an oven-proof 10‑inch skillet over medium heat. Add the chorizo and cook, stirring occasionally, until crisp and fully cooked, about 8–10 minutes.
• Using a slotted spoon, transfer the cooked chorizo to a large bowl, leaving the pan drippings in the skillet.
• Add the chopped onions to the same skillet and cook until soft and translucent, about 3–4 minutes. Add the minced garlic and cook an additional 30 seconds.
• Scrape the onion-and-garlic mixture into the bowl with the chorizo. Scoop out and reserve 1/4 cup of this chorizo-onion mixture for garnish.
• Add the 4 oz can of diced green chilies to the remaining chorizo-onion mixture in the bowl and stir to combine.
• Evenly sprinkle half of the mixed cheeses into the bottom of the skillet.
• Spread the chorizo-and-chiles mixture over the cheese in the skillet.
• Evenly spread the remaining cheese on top of the chorizo layer.
• Bake in the preheated 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 warm.