Queso Fundido With Chorizo

• 5 large poblano chiles
• 1 1/4 lbs chorizo sausage, links, casings removed (about 8)
• 5 large garlic cloves, chopped
• 24 green onions, chopped
• 2 1/2 cups chopped fresh cilantro
• 1 1/4 lbs monterey jack cheese, coarsely grated (about 5 cups)
• 1 1/4 lbs mozzarella cheese, coarsely grated (about 5 cups)
• 2 1/2 tablespoons cornstarch
• 2 cups low sodium chicken broth

1. Char chilies directly over gas flame or in broiler until blackened on all sides.
2. Enclose inpaper bag 10 minutes.
3. Peel, seed, and coarsely chop chiles.
4. Saute sausage and garlic in very large skillet over medium high heat unti browned, breaking into pieces, about 20 minutes.
5. Add green onions; stir until wilted, about 5minutes.
6. Remove from heat.
7. Mix in cilantro and poblano chiles.
8. Toss both cheeses and cornstarch in large bowl until coated.
9. Bring 2 cups broth to simmer in large pot over medium-high heat.
10. Add cheese by cupfuls, whisking until each addition is almost melted before adding the next.
11. Remove from heat.
12. Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if too thick. Season with salt and pepper.
13. Transfer to bowl; serve with tortilla chips.

poblano chiles, chorizo sausage, garlic, green onions, fresh cilantro, cheese, mozzarella cheese, cornstarch, chicken broth

Taken from www.food.com/recipe/queso-fundido-with-chorizo-235138 (may not work)