Step 1

Blister chile on a stove top over high heat, turning occasionally, until blackened all over, 10–12 minutes (alternatively, you can use a broiler). Place in a small bowl and cover tightly with plastic wrap. Let sit until chile is soft, 15–20 minutes. Remove peel and seeds; discard. Coarsely chop flesh.

Step 2

Meanwhile, heat oil in a small skillet over medium. Cook chorizo, breaking into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes.

Step 3

Heat broiler. Layer half of chile, half of chorizo, 1 tsp. hot sauce, ¼ tsp. adobo seasoning, and half of cheese in a heavy broilerproof dish or small cast-iron skillet (ideally 5" wide). Broil until cheese is melted and beginning to brown, about 2 minutes. Remove from oven and repeat layers with remaining chile, chorizo, hot sauce, adobo seasoning, and cheese. Broil until top layer is melted and beginning to brown, about 2 minutes longer.

Step 4

Top with scallion and cilantro; serve with lime wedges and tortillas.