SERVES 2
In Latin America we call it “melted cheese”; in Europe they call it “fondue.” Originally, this dish was created to bring families together and encourage people to sit around a table to eat with others, a tradition that was slowly dying in Switzerland, the dish’s country of origin. We, of course, adapted it and gave it its own personality using chorizo, and we eat it with tortilla chips. One cold beer, please, with my melted cheese!
INGREDIENTS:
1 Mexican chorizo, thinly chopped
¼ onion
2 cloves garlic, minced
1 tomato, chopped
1 cup shredded Monterey Jack or Oaxaca cheese
6 6-inch flour tortillas, warm
PREPARATION:
1. Cook the chorizo in a cast-iron pan over medium-high heat for 3 minutes.
2. Add the onion and garlic and cook for 2 to 3 minutes.
3. Add the tomato and cook until almost all the liquid has evaporated.
4. Remove the chorizo mixture from the pan and add the cheese to the pan. When the cheese melts, add the chorizo mixture on top. Serve with the tortillas.