Queso Fundido With Chorizo
- 5 large poblano chiles
- 1 1/4 pounds chorizo links, casing 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, coarsely grated (about 5 cups)
- 1 1/4 lbs whole-milk mozzarella, coarsely grated (about 5 cups)
- 2 1/2 tbls cornstarch
- 2 cups (or more) low-salt chicken broth
- Tortilla Chips
- Char chiles directly over gas flame until blackened. Enclose in paper bag for 10 minutes. Peel, seed and coarsely chop.
- Saute sausage and garlic in very large skillet over medium-high heat until browned, breaking into pieces, about 20 minutes. Add green onions, stir until wilted, about 5 minutes. Remove from heat. Mix in cilantro and poblano chiles.
- Toss both cheeses and cornstarch in large bowl until coated. Bring 2 cups broth to simmer in large pot over medium-high heat. Add cheese by cupfuls, whisking until each addition is almost melted before adding next. Remove from heat. Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if thick. Season with salt and pepper. Transfer to bowl, serve with tortilla chips.
poblano chiles, chorizo links, garlic, green onions, fresh cilantro, monterey, milk, cornstarch, chicken broth, tortilla chips
Taken from www.epicurious.com/recipes/member/views/queso-fundido-with-chorizo-50010055 (may not work)