- Level: Easy
- Total: 1 hr 5 min (includes standing time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1176
- Total Fat
- 85 g
- Saturated Fat
- 45 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 30 g
- Protein
- 58 g
- Cholesterol
- 246 mg
- Sodium
- 3405 mg
- Level: Easy
- Total: 1 hr 5 min (includes standing time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1176
- Total Fat
- 85 g
- Saturated Fat
- 45 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 30 g
- Protein
- 58 g
- Cholesterol
- 246 mg
- Sodium
- 3405 mg
Ingredients
Directions
- To roast the Anaheim chiles and jalapenos: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and dice the chiles.
- In large pot over medium heat, add the bacon and chorizo. Cook until the fat has been rendered out, 10 to 15 minutes.
- Add the garlic and onion to a food processor and pulse until almost a paste.
- Drain off most of the fat from the bacon and chorizo, then add the garlic-onion puree to the pot and cook for 3 to 4 minutes.
- Pour the diced tomatoes and green chiles into the food processor and pulse slightly. Add to the pot, juice and all. Fold in the reserved diced chiles. Cook for 4 minutes. Slowly whisk in both cheeses and the evaporated milk. Cook for an additional 5 minutes to heat through, making sure to not scorch the bottom of the pot. Garnish with the chopped cilantro and eat from the pot with tortilla chips.
