Mexican Fondue
Chef Sue Torres, owner of Suenos Restaurant, makes Mexican fondue with chorizo and chiles.
Mexican Fondue with Chorizo and Chiles
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Mexican Fondue
Chef Sue Torres, owner of Suenos Restaurant, makes Mexican fondue with chorizo...
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- Yield Serves 6
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Ingredients
- 2 pounds Chihuahua or Monterey Jack cheese, shredded
- 2 poblano chiles
- 1 red bell pepper
- 3/4 pound Mexican chorizo, casings removed and crumbled
- Small corn tortillas, warmed, for serving
Directions
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Place poblanos and bell pepper directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skins, stems, seeds, and ribs. Cut into 1/4-inch strips. Set aside.
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Heat a medium heavy-bottomed saucepan over medium-high heat. Add chorizo, and cook 2 to 3 minutes. Reduce heat to low, and add cheese and pepper strips. Cook, stirring, until melted. Serve immediately by spooning onto tortillas. Roll up the tortillas to eat.
this is a really great recipe for fondue
This is so simple and fantastic. I grew my own poblanos this summer just for this recipe! I also use low-carb wraps instead of tortillas.
I LOVE MEXICAN FOOD THIS IS MY FAVORITE RECIBE