8oz pork chorizo
1 medium onion, diced
1 roma tomato, diced
1/3 cup Thai Basil Jalapenos, drained and diced
3 tbsp Thai Basil Jalapeno brine
2 tsp cumin
3 cups mozzarella, shredded
1/4 cup queso fresco
Handful cilantro thinly cut
Preheat oven to 425.
Heat a cast iron skillet or heavy oven proof skillet over medium high heat. Add chorizo and cook until almost dry, roughly 15 – 20 minutes. Transfer to a small bowl.
Add onions and sauté until tender. Stir in Thai Basil Jalapenos, brine and cumin and cook together for another 2-3 minutes until brine is absorbed. Stir in chorizo and combine well.
Add shredded mozzarella to skillet and gently combine with chorizo mixture. Top with queso fresco. Transfer skillet to the oven, bake in the oven until bubbly, about 20 minutes.
Garnish with queso fresco, fresh onion, cilantro and diced tomato.
Serve with tortilla chips.