• olive oil
  • 250g cooking chorizo, skinned
  • 1 bunch spring onions, chopped
  • 4 plum tomatoes, chopped
  • 100g soft cheese
  • 150g strong cheddar, grated
  • 150g pack grated monterey jack cheese
  • 2 tbsp pickled jalapeños, chopped
  • a handful coriander, chopped
  • for scooping tortilla chips


  • STEP 1

    Heat 1 tbsp olive oil in a pan. Pinch in nuggets of the chorizo and fry, breaking up with a spatula into smaller pieces as it cooks. Add half the spring onions and cook until softened, then stir in half the tomatoes and keep cooking until thickened and saucy.

  • STEP 2

    Mix the cheeses together and season well.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Take a heavy, ovenproof pan and layer up the chorizo and cheese mixes. Bake for 15-20 minutes until melted and oozy. Mix the rest of the spring onions and tomatoes with the jalapeños and coriander. Scatter over the salsa and serve with tortilla chips for scooping.



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