The Preparation
Preheat broiler to high.
In a large cast iron skillet over medium heat, cook chorizo, breaking it up as it cooks, until browned and cooked through.
Drain excess fat if needed, leaving 2-3 tablespoons in the pan.
Add minced onion and diced poblano to the pan with the chorizo.
Cook, stirring, for 7-10 minutes until vegetables are soft.
Stir in shredded Oaxaca cheese and mix until starting to melt.
Transfer skillet to the broiler and cook for 3-5 minutes until cheese is bubbly and browned on top.
Remove from oven and garnish with diced Roma tomatoes and cilantro.
Serve immediately with tortilla chips.
