Queso fundido with Mexican chorizo and roasted poblano rajas

Roast the poblanos under a broiler, directly over a gas flame or on a grill, turning until completely blackened and blistered.

Put them in a bowl under a kitchen towel to steam in their own heat about 10 minutes; rub off the skins, pull out the stem and seed pod, rinse under cold water, and slice into strips.

Fry the chorizo in a skillet; when it separates into small pieces and is about half done, add the sliced onion and stir until translucent, about 7 or 8 minutes.

Add a little salt and the poblano strips.

Add the shredded melting cheese to the skillet, turn off the heat and stir as it melts together.

Transfer to a baking dish (or use an ovenproof skillet) and bake in a 350 degree oven about 5 minutes until the cheese melts.

Sprinkle with crumbled Mexican oregano and serve with warm tortillas for soft tacos.