MEXICAN FONDUE WITH CHORIZO AND CHILES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mexican Fondue with Chorizo and Chiles image

How to make Mexican Fondue with Chorizo and Chiles

Provided by @MakeItYours

Number Of Ingredients 5

2 pounds Chihuahua or Monterey Jack cheese, shredded
2 poblano chiles
1 red bell pepper
3/4 pound Mexican chorizo, casings removed and crumbled
Small corn tortillas, warmed, for serving

Steps:

  • Place poblanos and bell pepper directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skins, stems, seeds, and ribs. Cut into 1/4-inch strips. Set aside.
  • Heat a medium heavy-bottomed saucepan over medium-high heat. Add chorizo, and cook 2 to 3 minutes. Reduce heat to low, and add cheese and pepper strips. Cook, stirring, until melted. Serve immediately by spooning onto tortillas. Roll up the tortillas to eat.

There are no comments yet!