On this week’s episode of Twisted Skillet, Sean visited Santa Fe’s El Rey for cocktails with real western spirit, then returns to the ranch to cook the perfect cure for those late-night munchies.
Queso Fundido with Chorizo
Ingredients
- 1/2 lb Mexican chorizo (casings removed)
- 2 cups Monterey Jack cheese, shredded
- Warm flour tortillas, for serving
Directions
Place a cast iron skillet over medium heat on open fire. Add chorizo and cook, breaking it up, until fully browned and slightly crispy (6–8 minutes). Leave the rendered fat in the skillet.
Lower heat slightly. Evenly sprinkle shredded cheese over the chorizo. Let cheese melt slowly until fully gooey. For light browning on top, place a lid or invert a second skillet over it for 30–60 seconds to trap heat.
Serve hot, straight from the skillet with warm flour tortillas.
Queso Fundido with Poblano (Rajas)
Ingredients
- 2 poblano peppers
- 1 tbsp oil (or neutral oil)
- 1/4 white onion, thinly sliced
- 2 cups Oaxaca cheese, shredded or pulled apart
- Warm flour tortillas, for serving
Directions
Place whole poblano peppers directly over open flame. Turn until skins are blistered and blackened on all sides. Transfer to a bowl and cover (or place in a bag) for 5–10 minutes to steam. Peel off charred skin, remove seeds and stems, then slice into thin strips (rajas).
Heat a cast iron skillet over medium heat. Add oil and sliced onion. Cook until softened and lightly browned (3–4 minutes). Add poblano strips and cook another 2–3 minutes until tender and slightly caramelized. Remove from skillet and set aside.
Return skillet to medium-low heat over open fire. Evenly spread Oaxaca cheese directly into the skillet.
Spoon the poblano-onion mixture over the melting cheese, leaving some cheese exposed for that visual melt.
Let cheese melt slowly until fully gooey. Cover briefly with a lid or inverted skillet for 30–60 seconds to help it melt evenly and lightly brown.
Serve hot, straight from the skillet with warm flour tortillas.
