12 oz. chorizo (or an equal amount of homemade)
1/4 c diced onion
1 poblano, diced
1 jalapeno, seeds removed and minced
1 large clove garlic, minced
1-2 c grated asadero, queso quesadilla, or monterrey jack cheese
Cook the chorizo in a cast iron skillet until done. Remove the chorizo and set aside, remove any excess grease from the pan. Sautee the onion, garlic, poblano, and jalapeno in the leftover grease until softened and fragrant. Remove half of the pepper mixture and set aside.
Stir the chorizo in with the remaining pepper mixture. Top with shredded cheese and reserved peppers.
Bake at 325 degrees for about 10 minutes until heated through and bubbling. Serve with fresh tortillas (or very sturdy chips).