Mexican Fondue with Chorizo and Chiles

6 Serves


  • 2 pounds Chihuahua or Monterey Jack cheese, shredded

  • 2 poblano chiles

  • 1 red bell pepper

  • ¾ pound Mexican chorizo, casings removed and crumbled

  • Small corn tortillas, warmed, for serving


  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. 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.

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