|1 tbsp • Extra-virgin olive oil|
|1 • Tomato • 1/4-inch dice|
|1 • Jalapeño • seeded and minced|
|1/2 • Small onion • 1/4-inch dice|
|1/4 tsp • Kosher salt|
|• California walnut "chorizo"|
|4 oz • Monterey jack cheese • shredded|
|4 oz • Queso Asadero • shredded|
|1/4 cup • cilantro, fresh, chopped|
|• Tortilla chips or soft corn tortillas|
Pre-set broiler to high.
Heat olive oil in a large skillet over medium-high heat. Add tomatoes, jalapeños, onion and a large pinch of salt. Cook, stirring often, until softened, about 5 minutes.
Reserve ¼ cup of walnut chorizo for garnish, then add the remaining walnut chorizo to the skillet and cook, stirring frequently, until skillet looks nearly dry, about 2 minutes. Reduce heat to low. Add cheeses and cook, stirring constantly, until fully melted, about 30 seconds.
Quickly transfer queso to an ovenproof serving bowl. Place under broiler until bubbly and lightly browned. Sprinkle with cilantro and remaining walnut chorizo to garnish and serve immediately with tortilla chips or soft corn tortillas.