This recipe comes from Jonathan Butler, President and CEO of 1Berkshire, and his wife Michele. This recipe is a simple yet tasty recipe, perfect to bring to any holiday gathering or tailgate! Try Jonathan’s recipe for yourself with local chorizo or sausage and local cheeses from High Lawn Farm. In season, the onions, jalapeno and garlic can be procured from your local farmers’ market or from Guido’s Fresh Marketplace.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 minutes
Equipment Needed: nonstick skillet, small casserole dish
- 1 pound ground chorizo or hot sausage (may have to remove from casings)
- 1/3 cup chopped onion
- 1 large clove garlic
- 1/2 jalapeno (seeds removed)
- 1.5 cups monterey jack cheese
- 1.5 cups oaxaca or mozzarella cheese
- 2 scallions
- Flour tortillas and/or tortilla chips.
Optional: lettuce, sour cream, other side dishes.
-Prepare all produce by finely dicing onion, mincing the garlic and jalapeno, thinly slicing the scallions. Grate both cheeses and mix together.
-Heat skillet to medium-high heat with a few twirls of vegetable or avocado oil. Begin browning meat, once partially cooked, add in onions, garlic and jalapeno. Continue cooking until meat is browned and veggies are translucent.
-Oil the casserole dish. Add half the cheese to the casserole dish, then half the meat mixture, repeat with remaining cheese and meat mixture. Sprinkle the top with the scallions and bake at 400 degrees for 20-25 minutes until cheese is golden and bubbling.
Serve with either the warmed tortillas, or with corn chips to dip. Can be assembled ahead of time and then baked when ready to eat. We like to serve it with shredded iceberg lettuce and sour cream. Also goes great with refried beans!