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

Directions:
1. Preheat oven to 375°. Cook chorizo in skillet, over low to medium heat, breaking it up into small bits, about 4 min. or until well done. Transfer to a plate.
2. Grease an 8-inch oven-proof shallow casserole dish. Spread the cheese in the dish, and bake until cheese starts to melt, about 4 min. 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 min.
3. Meanwhile, wrap tortillas in foil and warm in oven while cheese is melting, or wrap in heavy plastic and warm in microwave.
Comments: Serve with tortillas. Eaten with hand, as tortilla scoops cheese and chorizo. Served hot, great with salsa.