Heat a small frying pan over medium heat.

Add the chorizo ​​and cook for about 5-7 minutes until golden brown and slightly crispy at the edges, and reaches an internal temperature of 160°F. Let rest for 3 minutes.

Crumble with a spatula.

Move aside.

In a bowl, combine the Oaxaca and Chihuahua/Jack cheeses.

Mix well so that the cheese melts evenly.

Heat a small cast iron skillet over medium-low heat.

Add the cheese and cover with a lid.

Melt slowly for 5-7 minutes until completely melted.

Add the cooked chorizo ​​on top and heat for another 1-2 minutes.

Garnish with optional cilantro and serrano pepper slices.

Serve immediately with warm tortillas or tortilla chips.