This dish was first popularized in San Antonio, Texas. It is a very quick to make Mexican version of Swiss Cheese Fondue. The only catch is you really need to serve it rather quickly after the cheese melts.

Yield: Makes 6 Servings

12 to 18 ounces mild Cheddar cheese or Monterey Jack cheese or a combination

1 pound chorizo, fried, drained, and crumbled

2 fresh jalapeno chiles (optional), thinly sliced

18 flour tortillas, warmed

  1. 1. Slice cheese fairly thin or shred it. Place in a heavy skillet that will double as a serving dish. Melt cheese over low heat, stirring constantly. Garnish with crumbled chorizo in a line down the center of the cheese, leaving the melted cheeses in skillet. If using the chiles, arrange slices at right angles to the line of chorizo. Serve with folded tortillas. To eat, just dunk pieces of tortilla into the melted cheese and top with some chorizo and chiles, as desired.

Variation: If not garnishing with chiles, serve with chopped fresh jalapeno chiles and fresh salsa.

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