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.

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 {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.

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Queso Fundido {with Fire Roasted Poblano Peppers}

Author 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.

The post Queso Fundido {with Fire Roasted Poblano Peppers} appeared first on Lemony Thyme.

I spent this past weekend organizing my kitchen.  Starting with the spice cabinet, moving on to the pantry, followed by my dishes cupboard and ending with the freezer. I’m sure everyone has their problem areas but since I began food blogging all of mine have blown up.  Hey now! ;-)

I found a package of Chorizo sausage in the back of my freezer.  I bought it from the sausage guy at the Farmers Market, mostly because it was delicious, partly because I can’t say no, then promptly forgot we owned it.  It was time for it to find it’s way into a recipe.  I did a mental rundown of the ingredients on hand and without hesitation Chicken & Chorizo Chili rolled off my tongue.  Brilliant!!

The next day we grilled the sausage along with a couple of chicken breasts then added them to a sautéed onion.  We found this recipe that called for grinding the chorizo before adding it to the chili.  What a fantastic way to infuse the broth with the slightly spicy chorizo flavor.  Delicious.

Diced tomato, chicken broth, chili powder and cumin are added to the chorizo chicken mixture and simmered for 15 minutes.  Then black beans finish it off.  Can’t get much easier than that.

We had no idea just how brilliant this flavor combination was.  Even two days later when we were enjoying the leftovers we were oooing and aaahing over Chicken & Chorizo Chili.  It was still delicious, bursting with flavor.

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Chicken & Chorizo Chili

Servings 6

Author adapted from iVillage

Ingredients

• 3 chorizo sausage links or other smoked sausage
• 1 pound boneless skinless chicken breasts
• 1 Tbl. olive oil
• 1 onion diced
• 1 28- ounce can diced tomatoes
• 1/2 cup chicken broth
• 1 Tbl. chili powder
• 1 tsp. cumin
• 1 15- ounce can black beans rinsed and drained
• salt & pepper to taste

Instructions

• Grill chicken and chorizo until cooked through. Cut chorizo into chunks then pulse in food processor 4-5 times; should be small chunks. Cut chicken into bite sized pieces. Reserve.
• In a Dutch oven, sauté onion until translucent. Add in chorizo, chicken, diced tomatoes, chicken broth, chili powder and cumin. Simmer covered for 15 minutes.
• Add in black beans and simmer an additional 10 minutes until chili has thickened. Season with salt & pepper to taste.

Here are a few BERORE AND AFTER pictures.  It’s such a pleasure to work in an organized kitchen :)

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