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QUESO FUNDIDO

with Chorizo & Poblano Peppers

Active Time : 20 minutes
Total Time : 40 minutes
Serves : 10 servings
INGREDIENTS
  • 4 ounces bulk chorizo sausage
  • 1 poblano pepper chopped (about 1 cup)
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk warmed
  • 1/4 cup beer optional
  • 2 tablespoons diced green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle chile pepper powder
  • 4 ounces cream cheese cubed
  • 3 cups fancy shredded Mexican style Cheddar jack cheese divided
  • - tortilla chips
DIRECTIONS

In large skillet over medium-high heat, cook and crumble chorizo, peppers and onion until no longer pink and peppers are softened; drain. Set aside.

In large saucepan melt butter over medium heat. Whisk in flour; cook 1 minute, whisking constantly. Gradually add in warmed milk, beer, chiles, cumin and chile powder, whisking constantly until smooth. Cook over medium heat, whisking constantly, until thickened and mixture comes to a boil.

Whisk in cream cheese. When melted, slowly whisk in 2 cups Cheddar jack cheese until melted. Remove from heat.

Transfer cheese to a greased oven-safe serving dish. Top with chorizo and pepper mixture. Sprinkle with remaining 1 cup Cheddar jack cheese. Bake in a preheated 400°F oven 15-20 minutes or until bubbly and cheese is slightly browned. Serve with tortilla chips.