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Export 8 ingredients for grocery delivery
Step 1
Preheat the oven to 375 degrees F.
Step 2
In a cast iron skillet sprayed with a little kitchen pan spray over medium high heat, add chorizo and break up as you cook.
Step 3
After the beef has cooked and slightly browned, drain into a sieve and discard the fat. Then pour the cooked chorizo out onto paper towels to absorb any remaining grease.
Step 4
Spray a little more kitchen pan spray if needed in the skillet and add the diced white onion and diced poblano pepper and cook 4-5 minutes to soften.
Step 5
Add the cooked drained chorizo into the pan with the onion and peppers and stir to combine.
Step 6
Sprinkle on the jack and Oaxaca cheese and place into the preheated oven for 5-8 minutes just to melt the cheese. Do not leave in longer or the cheese will go from stringy to tough and hard. Ours was ready in five minutes.
Step 7
Garnish with the drained canned tomatoes and the fresh cilantro.
Step 8
Place a pot holder over the handle of the pan to remind guests that it is hot – then serve right out of the skillet with tortilla chips.
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