Appetizers & Snackscountryliving
Queso Fundido with Roasted Poblano Peppers and Chorizo
If you’re short on time when preparing this queso fundido dip, use canned roasted poblanos. Recipe courtesy of Marilyn Slezak, Olathe, Kansas.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 35 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●pot
- ●slow cooker
- ●whisk
📝 Preparation Steps
1
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 skin. Cut off stem ends and remove seeds. Chop peppers into 1/2-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 chorizo to a paper-towel-lined plate; set aside. In 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 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.
3
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.
Tortilla chips, for serving
Nutrition Facts
calories
453 calories
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