Choriqueso with Tomatillo and Avocado Salsa

Yields
2 Servings

from Chef Rico Torres of Mixtli in San Antonio, Texas

Choriqueso

300 grams quality chorizo, cooked and rendered

300 grams Manchego cheese or any other cheese that will gratin well

Tomatillo and Avocado Salsa (recipe follows)

Tomatillo and Avocado Salsa

6 -8 tomatillos, husk removed and cleaned

2 Serrano chiles, seeds removed if desired

1 clove garlic

1 thumb sized piece white onion

1 medium sized avocado (optional)

Small drizzle of extra virgin olive oil (helps bind and preserve salsa)

Lime juice to taste

Salt to taste

Choriqueso

Preheat oven to 350 degrees.
Combine ingredients in small cast iron or casserole dish and bake at 350 degrees Fahrenheit until melted and slightly browned.
Serve with flour tortillas and Tomatillo and Avocado Salsa.

Tomatillo and Avocado Salsa

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