Queso Fundido with Crispy Chorizo

Queso fundido is the cantina appetizer that disappears first, and in northern Mexico it is almost always paired with chorizo. Cooking the sausage separately until it crisps keeps the cheese from turning greasy, and saving half for the top gives every scoop some crunch. Oaxaca cheese brings the long, stretchy pull; a little Monterey Jack keeps it creamy as it cools. If you bake in a clay dish, warm it up with the oven so a sudden jump in temperature does not crack it.