Queso Fundido with Chorizo

By gstark

Ingredients

• 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
• Top with
• Sliced scallions
• sliced jalapenos
• radishes

Details

Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

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.

Photograph by Andrew Purcell

Recipe courtesy of Food Network Magazine

CATEGORIES:

Cheddar

Appetizer

Dip

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