- 7
Ingredients
- Personal Variation:
- 2 poblano chile peppers
- 1 tablespoon extra-virgin olive oil
- 8 ounces fresh chorizo, casings removed
- 1/2 cup chopped scallions
- 2 tablespoons all-purpose flour
- 1/2 cup lager
- 2 cups grated cheddar cheese (about 8 ounces)
- 2 cups grated muenster cheese (about 8 ounces)
- Tortilla chips, for serving
- Queso Fundido for 2
- 2 chorizo links (like Johnsonville Brand)
- 4 ounces of cream cheese, softened
- 4 ounces of goat cheese, softened
- shredded Monterey Jack cheese
Preparation
Step 1
Preheat the broiler. Put the poblanos on a broiler pan and broil, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife and remove the stems and seeds; chop the peppers and set aside.
Heat the olive oil in an 8- or 9-inch cast-iron skillet over medium heat; add the chorizo and cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Add the scallions and poblanos and cook until the scallions are wilted, about 2 minutes. Add the flour and cook, stirring to coat, 1 minute.
Add the lager and bring to a boil; cook until thickened, about 1 minute. Add the cheese, a handful at a time, stirring until melted before adding more. Transfer the skillet to the broiler and broil until browned and bubbling, 1 to 2 minutes. Serve with chips.
Queso Fundido for 2:
Remove chorizo from casing and cook until no longer pink, breaking up pieces. Set aside to cool.
Mix together cream cheese and goat cheese. Divide the cheese mixture into 2 single serve dishes. Pour cooked chorizo and oil from the pan over the cheese mixture and sprinkle with Monterey Jack cheese. Bake at 350 until golden brown and bubbly, about 20 to 25 minutes.