Ingredients
Scale
For the Base:
- 2 cups shredded Oaxaca cheese (or a combination of Oaxaca and Chihuahua cheese)
- 1 cup shredded Monterey Jack cheese (for a creamy texture)
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper (optional, for added flavor and color)
- 1–2 cloves garlic, minced
- 1/4 teaspoon ground cumin (optional)
- Salt and pepper, to taste
Optional Toppings (for extra flavor):
- 1/2 cup cooked chorizo (for a savory, meaty addition)
- 1/2 cup sautéed mushrooms (for a savory, earthy flavor)
- Chopped fresh cilantro (for garnish)
- Sliced jalapeños (for a little heat)
Instructions
Prepare the Base
- Cook the Aromatics: In a medium skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper (if using), and garlic. Sauté for about 2–3 minutes until softened and fragrant.
- Melt the Cheese: Reduce the heat to low and add the shredded Oaxaca cheese and Monterey Jack cheese to the skillet. Stir continuously until the cheese begins to melt and becomes smooth and creamy.
- Add Flavor: Season with cumin (if using), salt, and pepper. Stir until everything is well incorporated, and the cheese is fully melted.
Optional Add-Ins
- Add Toppings: If you’re adding chorizo, sauté it in a separate pan and add it to the cheese mixture once it’s fully cooked. For mushrooms, sauté them until tender, then mix them into the cheese.
- Serve Immediately: Transfer the melted cheese mixture to a serving dish. Sprinkle with fresh cilantro and sliced jalapeños if desired.
- Prep Time: 5 min.
- Cook Time: 10 min.
Nutrition
- Serving Size: 4-6 servings
- Calories: 300–400 calories per serving (depending on toppings)