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Queso Fundido with Fire Roasted Poblano Peppers from Lemony Thyme

With the BIG Game Day approaching it was time for a new dip in the Lemony Thyme house.  Queso Fundido with Fire Roasted Poblano Peppers sure did the trick.

This past fall I sampled some locally made smoked chorizo sausage at our neighborhood farmers market.  It was delicious.  And yes, a package conveniently made it home with me.  It then proceeded to inch it’s way to the back of our freezer.  Four months later I made a Saturday morning discovery that made our day.

Queso Fundido Ingredients1

Our Queso Fundido was by no means traditional in it’s presentation.  Our chorizo was smoked, aka already cooked, so instead of serving it crumbled on top of our luscious cheese mixture, I diced it up and sautéed it with fire roasted poblano peppers, onion and jalapenos.

Queso Fundido with Fire Roasted Poblano Peppers4

Queso Fundido {Mexican Chorizo & Cheese Dip} with Fire Roasted Poblano Peppers is a really nice twist on our favorite Queso Dip.  We used a nice hunk of Queso Chihuhua cheese with some Monterey jack.  If you can’t find Queso Chihuahua you can substitute whole milk mozzarella or some other nice stringing cheese.  Oooey Goooey Cheesy love.

Queso Fundido with Fire Roasted Poblano Peppers6
Queso Fundido with Fire Roasted Poblano Peppers

Queso Fundido {with Fire Roasted Poblano Peppers}

Libby with Lemony Thyme

Ingredients
  

  • 2 fire roasted poblano peppers skins and seeds removed
  • 1 tsp. olive oil
  • 1 medium onion diced
  • 2 jalapenos diced seeds removed
  • 2 smoked chorizo sausage links diced
  • 8 ounces Queso Chihuahua cubed
  • 4 ounces Monterey Jack Cheese shredded
  • 1 scallion thinly sliced
  • 1 Roma tomato diced
  • fresh cilantro
  • Tortilla chips

Instructions
 

  • Fire roast poblano peppers over open flame or under broiler until well blackened on all sides. Place in a small bowl and cover for 5 minutes. Run under cool water, rinsing away black pieces. Cut out and discard stems and seeds. Dice.
  • Heat olive oil in medium cast iron skillet or other sauté pan over medium heat. Add diced poblano, onion and jalapenos. Sauté about 5 minutes; add in diced chorizo and cook another 5-10 minutes until onion is tender.
  • Add in cheese and stir until melted. Remove from heat and top with scallion, diced tomato and fresh cilantro. Serve with tortilla chips.

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