Tex Mex Recipe

Prepare produce

Peel and finely dice the yellow onion. Core, seed and dice the green and red bell peppers into roughly 1/2-inch pieces. Seed and finely dice the jalapeño (remove seeds for milder heat). Mince the garlic cloves.

Cook vegetables

Heat 1 tablespoon vegetable oil in a large skillet over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the diced green and red peppers and the jalapeño and cook another 4–5 minutes until peppers begin to soften.

Brown the chorizo

Push the vegetables to the side of the skillet (or remove briefly to a bowl). Add the raw chorizo (broken up if in casing) to the hot skillet. Cook over medium-high heat, stirring and breaking up lumps, until the chorizo is fully cooked through and browned, about 6–8 minutes. If chorizo renders a lot of fat, drain excess leaving about 1 tablespoon in the pan for flavor.

Combine and season

Return vegetables to the pan with the chorizo if you removed them. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 3 teaspoons salt, and 1 teaspoon black pepper. Cook and stir for another 1–2 minutes so spices bloom and flavors meld. Taste and adjust seasoning (reduce salt if your chorizo is already very salty). Remove skillet from heat and keep warm.

Assemble and melt cheese (stovetop or broiler)

Preheat broiler to high if using broiler, or keep skillet over low heat for stovetop method. Spread the cooked chorizo and pepper mixture evenly in an oven-safe skillet or on a baking sheet lined with foil. Sprinkle the shredded Monterey Jack evenly over the filling, then the shredded cheddar. For stovetop, cover the skillet with a lid for 2–3 minutes until cheese melts. For broiler, place under broiler 2–3 inches from heat for 1–3 minutes, watching carefully, until cheese is bubbly and lightly browned.

Finish and serve

Remove from heat. Sprinkle chopped cilantro over the melted cheese. Serve immediately with lime wedges and warm flour tortillas (or toasted bread/naan) for scooping. To serve family-style, bring the skillet to the table and let guests spoon the melty Tex-Mex mixture onto tortillas. Leftovers keep 3–4 days refrigerated; reheat gently on the stovetop or in the oven until warm and cheese re-melts.