Home
Recipes
Appetizers
Dips, Spreads, Sauces & Seasonings
Queso Fundido with Crispy Chorizo and Poblano Rajas
Queso Fundido with Crispy Chorizo and Poblano Rajas
By Stephanie Alvarado
Images
Ingredients
- 1 poblano pepper, whole
- 1/2 lb of chorizo
- 1/4 chopped onion
- 1-2 garlic cloves, minced
- 3 c shredded Queso Oaxaca
- 2 tbsp milk (or almond milk)
- Toppings — fresh chopped tomatoes and cilantro
- Serve with — warm flour tortillas or tortilla chips
Procedure
Start by carefully charring the whole poblano pepper over a gas stove by placing the pepper on the grates and turning the stove on to medium-high heat. Turn the pepper every 2-3 minutes using metal tongs to allow it to char evenly on all sides.
Once fully charred, place the pepper into a small container and cover with a lid or plastic wrap and allow it to sweat for at least 15 minutes.
Remove the pepper from the container and gently remove/peel the charred skin. Remove the stem and de-seed the pepper and cut into rajas (or strips). Set aside.
Add the chorizo to a skillet over medium-high heat and break it up with a cooking spoon.
Add in the onion and garlic, stir to combine, then allow the chorizo to brown and crisp up for about 5-6 minutes. What will help the chorizo brown is spreading it evenly throughout the pan and allowing it to fry in its own fat undisturbed for about 2-3 minutes at a time. Once browned, remove everything from the pan and set aside.
Add the milk and cheese to the skillet and allow the cheese to melt for 2-4 minutes while continuously stirring.
Remove the skillet from the heat and layer on the poblano rajas, then the crispy chorizo and pop the skillet into the broiler at 475 degrees on the top rack for 1-2 minutes, or until the cheese is golden on top.
Top the queso fundido with chopped tomatoes and cilantro, and enjoy immediately with tortilla chips or warm flour tortillas!
Once fully charred, place the pepper into a small container and cover with a lid or plastic wrap and allow it to sweat for at least 15 minutes.
Remove the pepper from the container and gently remove/peel the charred skin. Remove the stem and de-seed the pepper and cut into rajas (or strips). Set aside.
Add the chorizo to a skillet over medium-high heat and break it up with a cooking spoon.
Add in the onion and garlic, stir to combine, then allow the chorizo to brown and crisp up for about 5-6 minutes. What will help the chorizo brown is spreading it evenly throughout the pan and allowing it to fry in its own fat undisturbed for about 2-3 minutes at a time. Once browned, remove everything from the pan and set aside.
Add the milk and cheese to the skillet and allow the cheese to melt for 2-4 minutes while continuously stirring.
Remove the skillet from the heat and layer on the poblano rajas, then the crispy chorizo and pop the skillet into the broiler at 475 degrees on the top rack for 1-2 minutes, or until the cheese is golden on top.
Top the queso fundido with chopped tomatoes and cilantro, and enjoy immediately with tortilla chips or warm flour tortillas!
Queso Fundido with Crispy Chorizo and Poblano Rajas
By Stephanie Alvarado
Ingredients
- 1 poblano pepper, whole
- 1/2 lb of chorizo
- 1/4 chopped onion
- 1-2 garlic cloves, minced
- 3 c shredded Queso Oaxaca
- 2 tbsp milk (or almond milk)
- Toppings — fresh chopped tomatoes and cilantro
- Serve with — warm flour tortillas or tortilla chips
Procedure
Start by carefully charring the whole poblano pepper over a gas stove by placing the pepper on the grates and turning the stove on to medium-high heat. Turn the pepper every 2-3 minutes using metal tongs to allow it to char evenly on all sides.
Once fully charred, place the pepper into a small container and cover with a lid or plastic wrap and allow it to sweat for at least 15 minutes.
Remove the pepper from the container and gently remove/peel the charred skin. Remove the stem and de-seed the pepper and cut into rajas (or strips). Set aside.
Add the chorizo to a skillet over medium-high heat and break it up with a cooking spoon.
Add in the onion and garlic, stir to combine, then allow the chorizo to brown and crisp up for about 5-6 minutes. What will help the chorizo brown is spreading it evenly throughout the pan and allowing it to fry in its own fat undisturbed for about 2-3 minutes at a time. Once browned, remove everything from the pan and set aside.
Add the milk and cheese to the skillet and allow the cheese to melt for 2-4 minutes while continuously stirring.
Remove the skillet from the heat and layer on the poblano rajas, then the crispy chorizo and pop the skillet into the broiler at 475 degrees on the top rack for 1-2 minutes, or until the cheese is golden on top.
Top the queso fundido with chopped tomatoes and cilantro, and enjoy immediately with tortilla chips or warm flour tortillas!
Once fully charred, place the pepper into a small container and cover with a lid or plastic wrap and allow it to sweat for at least 15 minutes.
Remove the pepper from the container and gently remove/peel the charred skin. Remove the stem and de-seed the pepper and cut into rajas (or strips). Set aside.
Add the chorizo to a skillet over medium-high heat and break it up with a cooking spoon.
Add in the onion and garlic, stir to combine, then allow the chorizo to brown and crisp up for about 5-6 minutes. What will help the chorizo brown is spreading it evenly throughout the pan and allowing it to fry in its own fat undisturbed for about 2-3 minutes at a time. Once browned, remove everything from the pan and set aside.
Add the milk and cheese to the skillet and allow the cheese to melt for 2-4 minutes while continuously stirring.
Remove the skillet from the heat and layer on the poblano rajas, then the crispy chorizo and pop the skillet into the broiler at 475 degrees on the top rack for 1-2 minutes, or until the cheese is golden on top.
Top the queso fundido with chopped tomatoes and cilantro, and enjoy immediately with tortilla chips or warm flour tortillas!