Queso Fundido with Chorizo and Poblano
Ingredients: poblano peppers, pork chorizo, onion, garlic, mezcal · 45 min cook time · 650kcal · ~₩27,800
Ingredients
2개 poblano peppers, 300g pork chorizo, 0.5개 onion, 2쪽 garlic, 30ml mezcal, 200g Chihuahua cheese, 200g Oaxaca cheese, 10g cilantro, 8장 flour tortillas
Instructions
1. Fire roast poblano peppers directly over a flame or under a broiler for 6 to 8 minutes, turning with tongs until charred and blistered evenly.
2. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let them steam for about 10 minutes or until soft to loosen the skin.
3. Using a knife, scrape the sides of the peppers to remove the charred skin.
4. Cook the chorizo in a pan until it's crispy and brown, crumbling as it cooks. No need to add oil as chorizo has plenty of fat.
5. Once the chorizo is ready, remove about a scoop of it and set aside for topping later.
6. Add chopped poblano peppers, onions, and garlic to the pan with the remaining chorizo. Cook until the onions are translucent.
7. Turn off the heat and deglaze the pan with about a shot's worth of mezcal, scraping up all the brown bits from the bottom.
8. Layer the Mexican cheeses (Oaxaca then Chihuahua) into the pan with the chorizo and vegetable mixture.
9. Add the reserved chorizo on top, placing it in the middle for a nice presentation when melted.
10. Bake in the oven until the cheese is melty, then broil for a few minutes until bubbly and golden brown.
11. Garnish with fresh cilantro and serve immediately with warm flour tortillas.
Source: Watch the original video