• 1oz Mexican Chorizo
  • 1 Yukon Potato
  • ½oz Poblano Chile
  • 5oz Monterey Jack Cheese
  • 1tsp Cotija Cheese


Dice potato into ¼ inch squares and place in a pot with enough water to cover the diced potato. Once the diced potatoes are fork tender, strain from the water and set aside.

Roast poblano chile over the stove burner till the skin is charred and starting to come off, then place under running water and peel the skin until it is completely removed. Dice into ¼ inch squares and set aside.

Cook the chorizo in a sauté pan with a small amount of oil until the meat is completely cooked, then set aside.

With a cheese grater shred the Monterey jack and cotija cheeses.

Once all above steps are complete, layer the ingredients in an oven safe dish and bake till the top layer of cheese is golden brown, then remove from the oven.

Once removed from the oven and you are ready to serve, mix the ingredients together and eat with Mi Rancho corn tortillas.