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.