Queso Fundido with Chorizo
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 316
- Total Fat
- 24
- Saturated Fat
- 10
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 15
- Cholesterol
- 54
- Sodium
- 559
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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)
Tortilla chips, for serving
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.