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Mexican Fondue with Chorizo and Chiles

  • servings: 6

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

  1. Step 1

    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.

  2. Step 2

    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.

Reviews (3)

  • 29 Jul, 2011

    this is a really great recipe for fondue

  • 30 Sep, 2010

    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.

  • 29 Apr, 2010

    I LOVE MEXICAN FOOD THIS IS MY FAVORITE RECIBE