Cooking from the Bar Cart: Mezcal Meets Melted Cheese – Garden & Gun

Ingredients

• 4 oz. cooked ground chorizo sausage
• 1 medium onion, diced (about 1 cup)
• 1 poblano chile, roasted, peeled, seeded, and diced (see Note)
• 1 large ripe tomato, seeded and diced
• 1 large jalapeño pepper, seeded and minced
• ¼ tsp. kosher salt
• 2 oz. top-shelf mezcal (or blanco tequila)
• Juice of ½ lime
• 1 lb. Mexican Oaxaca (also called Asadero) or Monterey Jack cheese, cubed
• 1 tsp. minced fresh cilantro
• Warm tortillas, tortilla chips, or pork rinds