Chorizo, Poblano Soft Tacos with Pepper Jack Cheese Sauce

By Texaschef11

Ingredients

• 5 tbsp unsalted butter
• 1/3 cup flour
• 1 cup milk
• 2 tsp salt
• 1 tsp parsley
• 1 tsp pepper
• 1/2 tsp cayenne pepper
• 2 cloves garlic (minced)
• 1 cups grated sharp cheddar cheese
• 1 3/4 cups grated pepper jack
• 1/2 lb chorizo
• 1/2 lb ground beef
• 1/2 tbsp parsley
• 1/4 tbsp oregano
• 1/2 tsp black pepper
• 1/2 yellow onion (minced)
• 1/2 poblano chile (diced)
• 3 green onions (sliced)
• 3 cups romaine lettuce (chopped)
• 12 soft taco tortillas

Preparation

Step 1

1. To make the cheese sauce, melt the butter in a large saucepan over medium-high heat.
2. Whisk the flour into the mixture, stirring constantly until it begins to turn golden (about 3 minutes).
3. Add the milk into the mixture and continue to whisk until clumps have broken up and sauce begins to thicken (about 10 minutes).
4. Add the next 7 ingredients, salt through the pepper jack cheese, to the sauce and continue to stir until all of the cheese is melted and the consistency is smooth. Turn to simmer, cover and keep warm for the tacos.
5. In a large skillet, cook the chorizo and ground beef, making sure to break up any large clumps (about 5 minutes).
6. Add the onion, seasonings and poblanos and continue to sauté until the onions are soft (about 5 minutes).
7. Add the meat mixture to each taco, drizzle with cheese sauce, top with green onion and lettuce, then serve.