3 ounces chorizo, sliced 1/4 inch thick 1 teaspoon olive oil 1/2 to 1 jalapeño pepper, seeded, if desired, and finely chopped 1/2 pound Oaxacan cheese, mozzarella or Monterey Jack cheese, diced small 1 tablespoon chopped fresh cilantro Corn or flour tortillas, for serving. 1. In a medium skillet or a flame-proof gratin dish over moderate-high heat, cook chorizo until golden, about 5 minutes. Remove with a slotted spoon, leaving any rendered fat in pan. 2. Stir in olive oil and jalapeño. Cook for 1 minute. Add cheese, and reduce heat to medium-low. Cook, stirring constantly, until cheese is fully melted, about 3 minutes. Garnish with cilantro and chorizo and serve hot from pan with tortillas for scooping up mixture. Yield: 4 servings