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Ingredients

Directions

  • 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.

Reviews (3)

8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/29/2011
this is a really great recipe for fondue
Rating: Unrated
09/30/2010
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.
Rating: Unrated
04/29/2010
I LOVE MEXICAN FOOD THIS IS MY FAVORITE RECIBE
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