Chorizos and Melted Cheese

1/4 pound El Cerdito Chorizo, casing removed
3 cups shredded Monterey Jack cheese
8 (6 or 7 inch) corn or flour tortillas

Preheat oven to 375F.

Cook chorizo in skillet, over low to medium heat, breaking it up into small bits, about 4 minutes or until well done. Transfer to a plate.

Grease an 8-inch oven-proof shallow casserole dish. Spread the cheese in the dish, and bake until cheese starts to melt, about 4 minutes.

Remove the cheese from the oven. Scatter chorizo over the top and return the dish to the oven until chorizo is hot and cheese is bubbling, 4 to 5 minutes.

Meanwhile, wrap tortillas in foil and warm in oven while cheese is melting, or wrap in heavy plastic and warm in microwave.

Serve with tortillas. Eaten with hand, as tortilla scoops cheese and chorizo. Served hot, great with salsa.

Makes 4 servings