Instructions

• Preheat the oven to 350°F (175°C). Place an 8-inch oven-safe cast-iron pan over medium heat (or use a nonstick skillet and transfer to an 8" oven-safe baking dish later).
• Add the 6 ounces Mexican chorizo (broken into small pieces) to the pan. If the chorizo seems dry, add 1 teaspoon vegetable oil before the chorizo. Cook, breaking up the chorizo and stirring frequently, for about 5 minutes.
• Add the 2 large cloves garlic, minced, to the pan and cook, stirring, for 1–2 minutes more, until the chorizo is fully cooked and the garlic is fragrant.
• Remove the pan from the heat. Carefully pour off and discard any excess fat from the pan. Remove and set aside 1/4 cup of the cooked chorizo for topping.
• Spread the remaining cooked chorizo in an even layer across the bottom of the 8" cast-iron pan (or transfer the cooked chorizo to an 8" oven-safe baking dish with ~2" sides and spread it evenly).
• Evenly sprinkle half of the 6 ounces grated Oaxaca cheese over the chorizo, then half of the 6 ounces grated Monterey Jack, then half of the 3 ounces crumbled goat cheese (crumbled into 1/4"–1/2" pieces).
• Repeat the cheese layers with the remaining Oaxaca, Monterey Jack, and goat cheese to form a second even layer.
• Place the pan in the preheated oven and bake for 10–12 minutes, until the cheeses are melted and bubbling.
• Switch the oven to broil and broil the pan for 1–2 minutes, watching closely, until the top of the cheese blisters and browns lightly.
• Remove the pan from the oven. Sprinkle the reserved 1/4 cup cooked chorizo, the 1/3 cup diced tomato, and the optional 1 tablespoon minced jalapeno over the hot cheese. Serve immediately with small flour tortillas and/or tortilla chips.