2 lb Grated cheese, a mix of Mozzarella, Monterey, Oaxaca or Panela
1 cup Pico de gallo
How to Make
Heat oven to 350° F.
Cook the chorizo in a large oven-safe frying pan set over medium heat, until crumbly. Drain off the fat into a heatproof container. Reserve 1/4 a cup of chorizo for the topping.
Add the green chilis to the pan, giving them a good toss to combine with the chorizo.
Cover the chorizo chili mixture with the cheese.
Bake for 10-12 minutes or until the cheese is melted and bubbling. Don't overcook it or the cheese will get chewy.
Remove skillet from the oven and top with fresh pico de gallo! Serve with Mason Dixie Jalapeno Cheddar Biscuits, enjoy!
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