Servings: 2- 4 as an appetizer (Feel free to double it!)
5ouncespork chorizocasing removed
1/4cupminced red onionabout 1/4 onion
2serrano peppersminced (if you're adverse to spice, scale it down to 1 pepper)
1handful cilantroroughly chopped
In a small pan, heat 3 tablespoons of olive oil over medium-heat. Add the chorizo and cook for 2-3 minutes. Pour the chorizo through a strainer, reserving the chorizo oil. Set both aside.
In a separate small pan, add the 1 teaspoon of olive oil and minced onion; cook for 2-3 minutes, until onions are barely translucent. Add the serrano pepper and garlic clove and cook until fragrant, 1-2 minutes. Pour in the milk and cheese, continuously stirring until cheese is melty, about 2 minutes. Transfer the cheese mixture to a serving bowl and top with the crumbled chorizo, few teaspoons of chorizo oil (if you like), avocado and cilantro.