Queso Chorizo Fundido

12 ounces of your favorite soft chorizo or spicy sausage, casings removed and discarded

½ cup yellow onion, diced small

1 4-ounce can hatch green chilies

6-8 cups grated cheese, we used a combination of jack, mozzarella and cheddar cheese

For serving:

chopped cilantro

pico de gallo

roasted poblano pepper (see below)

your favorite tortilla chips

Preheat your oven to 375˚F.

Cook the chorizo in a cast-iron skillet, breaking up the meat as you cook it. If there is a lot of excess fat in your pan, you can drain-off the excess (we didn’t need to with our chorizo). Once cooked through, add the onion and sauté until soft. Add the green chilies and sauté for 1-2 minutes to warm through..

Add the cheese into the skillet. Place in the preheated oven until the cheese has melted.

To serve, top with chopped cilantro, fresh pico de gallo and roasted poblano pepper. Serve with your favorite tortilla chips.

For the roasted poblano peppers:

Preheat the oven to max broil or 450°F. Place the poblanos on a baking sheet, spray lightly with cooking oil and broil until charred all over or bake until skin begins to char, turning halfway through cooking. Alternatively, you can char the pepper over an open flame until the skin is blistered. Remove and place directly into a bowl and cover with plastic wrap for 5 minutes. When cooled slightly, gently remove the charred peel (if there is some left over it is fine) then carefully slice open lengthwise and remove seeds. Cut the pepper into desired size.

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