SUPER BOWL: QUESO FUNDIDO WITH ROASTED POBLANO PEPPERS AND CHORIZO

Super Bowl: Queso Fundido with Roasted Poblano Peppers and Chorizo image

Number Of Ingredients 13

4 Poblanop Peppers
1 pound Chorizo Sausage [ground]
2 tablespoons Olive Oil
2 Onion [diced]
4 Plum Tomatoes [diced]
1/2 cup Flour
2 cups Mexican Beer [Corona or Tecate]
1 cup Sharp Cheddar [shredded]
1 cup Monterey Jack [shredded]
1/2 pound Mozzarella [shredded]
4 tablespoons Cilantro [fresh, chopped]
2 bags Tortilla Chips [for serving]
3 teaspoons Garlic [minced]

Steps:

1. Roast Peppers under broiler, turning frequently, until blistered and blackened on all sides. [6-8 minutes] Place in a large bowl, cover tightly with plastic wrap, and let sit for 15 minutes to steam. When cool enough to handle, use a paring knife to peel off the skin. Cut off the stem ends and remove seeds. Chop into1/2 inch pieces and set aside.
2. In a large pot over medium heat, cook chorizo, breaking it up as it cooks, about 6 minutes. With a slotted spoon, transfer the chorizo to a paper towel linedplate. Set aside. In the same pot, add oil, onion and garlic and cook over medium-low heat until onion is translucent. 5-7 minutes. Add tomatoes and reserved peppers and cook.stirring occasionally, until most of the tomato juices have evaporated, about 2 minutes.. Sprinkle flour over the tomato mix and cook, stirring constantly for 3 minutes. Stir in beer and increase heat to medium high, stirring occasionally until the mixture boils.
3. Reduce to low heat and whisk in cheeses, 1 cup at a time, until the mix is smooth. Put in warmer [crock pot on low will do] and add chorizo and cilantro. Mix ands serve with tortilla chips.