queso fundido with chorizo

By lisalang

Ingredients

• 5 large poblano chiles
• 1 1/4 pounds chorizo links, casing removed (about 8)
• 5 large garlic cloves, chopped
• 24 green onions, chopped
• 2 1/2 cups chopped fresh cilantro
• 1 1/4 lbs Monterey Jack, coarsely grated (about 5 cups)
• 1 1/4 lbs whole-milk mozzarella, coarsely grated (about 5 cups)
• 2 1/2 tbls cornstarch
• 2 cups (or more) low-salt chicken broth
• Tortilla Chips

Details

Servings 20

Preparation

Step 1

Char chiles directly over gas flame until blackened. Enclose in paper bag for 10 minutes. Peel, seed and coarsely chop.

Saute sausage and garlic in very large skillet over medium-high heat until browned, breaking into pieces, about 20 minutes. Add green onions, stir until wilted, about 5 minutes. Remove from heat. Mix in cilantro and poblano chiles.

Toss both cheeses and cornstarch in large bowl until coated. Bring 2 cups broth to simmer in large pot over medium-high heat. Add cheese by cupfuls, whisking until each addition is almost melted before adding next. Remove from heat. Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if thick. Season with salt and pepper. Transfer to bowl, serve with tortilla chips.
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