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Queso Fundido with Chorizo

Posted May 18th, 2008 by LakeForestMark
0
Source

Bon Appetit Magazine

Prep Time30 minutes
CategoryAppetizers and Snacks
Yield

They say that there are two things you don't want to see being made: The law, and Chorizo. So, as we all know that what we don't know won't hurt us, try this scrumptious dip at your next summer party. You won't be disappointed. And neither will your guests..........

Ingredients

  • 5 large poblano chiles*
  • 1 1⁄4 lb chorizo sausage links (about 8), casings removed
  • 5 large garlic cloves, chopped
  • 24 green onions, chopped
  • 2 1⁄2 c chopped fresh cilantro
  • 1 1⁄4 lb monterey jack cheese, coarsley grated (about 5 cups)
  • 1 1⁄4 lb whole-milk mozzerella cheese, coarsely grated (about 5 cups)
  • 2 1⁄2 T cornstarch
  • 2 c (or more) low-salt chicken broth
  • tortilla chips

Instructions

Char Chiles directly over gas flame or in broiler until blackened on all sides; enclose in paper bag 10 minutes. Remove, peel, seed, and coarsely chop chiles.

Saute sausage and garlic in very large skillet over medium-high heat until browned, breaking into pieces, about 20 minutes. Add green onions; stir until wilted, about 5 minutes. Remove from heat. Mix in cilantro and poblano chiles.

Toss both cheeses and cornstarch in large bowl until coated. Bring 2 cups broth to simmer in large pot over medium-high heat. Add cheese by cupfuls, whisking until each addition is almost melted before adding next. Remove from heat. stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if thick. Season with salt and pepper. Transfer to bowl; serve with tortilla chips.

*Fresh Green Chiles (often called pasillas); available at some supermarkets, specialty food stores, and Latin markets.

(I found them at Albertson's in the LFP towncenter, but I took the last 5-LFM)