Game Day Dip: Queso Fundido with Roasted Poblano Peppers and Chorizo
Nothing screams game day food like chips and dip. Especially when the dip is chalked full of cheese and pork. So why eat store-bought when you can make it yourself! This recipe is super tasty and easier than you may think!
- 2 poblano peppers
- 1/2 lb. pork chorizo
- 1 tbsp. olive oil
- 1 small yellow onion
- 2 clove garlic
- 2 plum tomatoes
- 1/4 c. all-purpose flour
- 1 c. pale Mexican beer, such as Tecate or Corona
- 1/2 lb. sharp Cheddar
- 1/2 lb. Monterey Jack
- 1/4 lb. Mozzarella
- 2 tbsp. Chopped fresh cilantro
- Tortilla chips
Roast peppers directly under broiler or over an open flame, turning frequently until blistered and blackened on all sides, 6 to 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 stem ends and remove seeds. Chop peppers into 1/2-inch pieces and set aside.
In a large pot over medium heat, cook chorizo, breaking it up as it cooks, about 6 minutes. With a slotted spoon, transfer chorizo to a paper-towel-lined plate; set aside. In the same pot, add oil, onion, and garlic and cook over medium-low heat until onion is translucent, 5 to 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 tomato mixture and cook, stirring constantly, for 3 minutes. Stir in beer and increase heat to medium-high, stirring occasionally until mixture reaches a boil.
Reduce heat to low and whisk in cheeses, 1 cup at a time until mixture is smooth. Transfer to a small fondue pot, or slow cooker set on low. Sprinkle with reserved chorizo and cilantro. Serve with tortilla chips.
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