Queso Fundido with Chorizo

Queso Fundido with Chorizo

I love chorizo and eggs for breakfast, but for an afternoon snack, this cheesy dish is amazing. Roasted poblano peppers take it just over the top. Serve it up traditionally with flour tortillas or dig in with some heavy duty tortilla chips. 


Vegetable oil, for oiling the baking dish
1 poblano pepper
6 ounces chorizo, casings removed
1/4 cup chopped onion
1 large clove garlic, minced
2 cups grated Oaxaca cheese
6 flour tortillas, warmed


Char all sides of poblano over direct flame on stovetop until blackened completely. Set in covered container for 15 minutes. Peel charred skin and remove stem and seeds. Coarsely chop.

Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.

In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.

Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture followed by half the poblanos. Repeat layering. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

Adapted from foodnetwork.com
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