Name: Chorizo Queso Fundido
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound ground pork; 2 tablespoons cider vinegar; 2 tablespoons tarragon vinegar; 1 tablespoon paprika; 2 teaspoons garlic powder; 2 teaspoons guajillo powder; 2 teaspoons black pepper; 2 teaspoons kosher salt; 1 teaspoon ground cumin; 1/2 bunch fresh cilantro, minced; 1 large Spanish onion, finely sliced; 1 clove garlic, minced; 2 tablespoons vegetable oil; 1/2 bunch fresh cilantro, minced; 1 teaspoon kosher salt; 1/2 teaspoon dried thyme; 1/2 cup cider vinegar; 1 teaspoon kosher salt; 1 teaspoon white sugar; 2 to 3 Fresno chiles, sliced into rings; One 8-ounce bag or 1 cup shredded Monterey Jack cheese; One 8-ounce bag or 1 cup shredded mozzarella; Corn tortilla chips or flour tortillas, for serving

Directions

For the chorizo pork sausage: Preheat the oven to 400 degrees F.
Combine the pork, vinegars, paprika, garlic powder, guajillo powder, pepper, salt, cumin and cilantro in a large bowl. Mix well using hands or a wooden spoon.
Spread mixture over a baking pan and roast until cooked through, 15 to 20 minutes. Drain excess fat.
For the rajitas: Saute onions and minced garlic with vegetable oil in a skillet on medium-high heat until onions are translucent, 4 to 5 minutes. Add cilantro, salt and thyme and continue to cook 2 minutes.
For the escabeche: Combine vinegar, salt, sugar and 1/2 cup water in a small saucepan and bring to a boil. Place chile rings in a mixing bowl (remove seeds if desired to lessen heat). Pour boiling liquid over chiles and refrigerate until chilled, up to overnight.
For the queso fundido: Preheat the oven to 350 degrees F.
Layer a 9-by-6-inch casserole dish with onion rajitas, 2 cups cooked chorizo pork sausage and cheeses. Place 4 to 6 pickled chiles on top.
Bake 10 to 12 minutes. Transfer to a broiler and continue to cook until browned. Serve with corn tortilla chips or flour tortillas and extra pickled chiles!