Queso Fundido with Roasted Poblano Peppers and Chorizo

Name: Queso Fundido with Roasted Poblano Peppers and Chorizo
Prep time: 35 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 poblano peppers; 1/2 lb. pork chorizo, casings removed; 1 tbsp. olive oil; 1 small yellow onion, finely diced; 2 garlic cloves, minced; 2 plum tomatoes, diced; 1/4 c. all-purpose flour; 1 c. pale Mexican beer, such as Tecate or Corona; 1/2 lb. sharp Cheddar, grated (about 2 1/4 cups); 1/2 lb. Monterey Jack, grated (about 2 1/4 cups); 1/4 lb. mozzarella, grated (about 1 cup); 2 tbsp. chopped fresh cilantro; Tortilla chips, for serving

Published: Apr 5, 2012

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queso fundido with roasted poblano peppers and chorizo

Romulo Yanes

Yields:

8 serving(s)

Prep Time:

35 mins

Total Time:

1 hr

Cal/Serv:

453

"When you're short on time, use canned roasted poblanos." — Marilyn Slezak, Olathe, Kansas

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Ingredients

2 poblano peppers
1/2 lb. pork chorizo, casings removed
1 Tbsp. olive oil
1 small yellow onion, finely diced
2 garlic cloves, minced
2 plum tomatoes, diced
1/4 cup all-purpose flour
1 cup pale Mexican beer, such as Tecate or Corona
1/2 lb. sharp Cheddar, grated (about 2 1/4 cups)
1/2 lb. Monterey Jack, grated (about 2 1/4 cups)
1/4 lb. mozzarella, grated (about 1 cup)
2 Tbsp. chopped fresh cilantro
Tortilla chips, for serving

Directions

1. Step 1Roast peppers directly under broiler or over an open flame, turning frequently until blistered and blackened on all sides, 6 to 8 minutes. Place in a large bowl, cover tightly with plastic wrap, and let sit for 15 minutes to steam. When cool enough to handle, use a paring knife to peel off skin. Cut off stem ends and remove seeds. Chop peppers into 1/2-inch pieces and set aside.
2. Step 2In a large pot over medium heat, cook chorizo, breaking it up as it cooks, about 6 minutes. With a slotted spoon, transfer chorizo to a paper-towel-lined plate; set aside. In same pot, add oil, onion, and garlic and cook over medium-low heat until onion is translucent, 5 to 7 minutes. Add tomatoes and reserved peppers and cook, stirring occasionally, until most of tomato juices have evaporated, about 2 minutes. Sprinkle flour over tomato mixture and cook, stirring constantly, for 3 minutes. Stir in beer and increase heat to medium-high, stirring occasionally until mixture reaches a boil.
3. Step 3Reduce heat to low and whisk in cheeses, 1 cup at a time, until mixture is smooth. Transfer to a small fondue pot, or slow cooker set on low. Sprinkle with reserved chorizo and cilantro. Serve with tortilla chips.