- 1 pound fresh Mexican chorizo, casings removed
- 1 large yellow onion, finely chopped
- 2 cups Seven-Pepper Salsa (see Note)
- 8 ounces queso Oaxaca or fresh mozzarella, grated (2 cups)
- 8 ounces grated Monterey Jack cheese (2 cups)
- 8 to 10 ounces tortilla chips (1 medium bag)
- 1 cup Avocado-Tomatillo Salsa (see Note)
- 1⁄2 cup cilantro leaves
- 1 cup diced fresh tomatoes
- 1⁄2 cup finely chopped red onion
- 1 cup sliced canned black olives
- 1⁄2 cup grated cotija cheese
- 2 limes, quartered, for serving
How to make this recipe
Make the queso fundido: Preheat a large skillet over medium-high heat. Crumble the chorizo into the skillet and cook, breaking the meat up with a spoon, until the meat is browned, 5 to 7 minutes. Add the onion and cook until softened, about 4 minutes. Add the salsa, lower the heat to medium and bring the mixture to a simmer. Cook until any liquid evaporates, 5 to 7 minutes. Add the cheeses and stir for 1 minute. Turn off the heat and continue stirring until all of the cheese has melted.
Scatter the chips on a serving platter. Ladle about half of the queso fundido over the chips. Spoon a cup or more of the avocado-tomatillo salsa around the pile wherever the queso didn’t land.
Sprinkle with the cilantro, tomatoes, onion and olives. Sprinkle the cotija cheese over the top. Serve with lime wedges.