Recipes from 4/29/17 by Chef Michelle Bernstein
Recipe adapted from Rick Bayless
2 fresh poblanos, charred on a grill, peeled, seeded, sliced into 1/3 inch thick slices
½ cup Mexican chorizo, remove casings (Soft uncured chorizo)
1 onion, sliced into julienne strips, not too thin
10 ounces non-aged Monterey jack, grated on a large whole box grater
Your favorite flour tortilla, grilled or heat on a cast iron burner
In a cast iron pan, cook the chorizo over medium heat, breaking up the meat as you cook it. Add in the onions and cook until tender and lightly golden brown, about 10-15 minutes. Raise the heat to medium-high, add the grated cheese. Using a wooden spoon, scrape the melted cheese from the bottom of the pan, allowing the remaining cheese to melt. Once the cheese has all melted, fold in the poblano strips. Serve with warm flour tortillas.