Ingredients
- 2 poblano peppers
- .5 pound(s) pork chorizo, casings removed
- 1 tablespoon(s) olive oil
- 1 small yellow onion, finely diced
- 2 clove(s) garlic, minced
- 2 plum tomatoes, diced
- .25 cup(s) all-purpose flour
- 1 cup(s) pale Mexican beer, such as Tecate or Corona
- .5 pound(s) sharp Cheddar, grated (about 2 1/4 cups)
- .5 pound(s) Monterey Jack, grated (about 2 1/4 cups)
- .25 pound(s) mozzarella, grated (about 1 cup)
- 2 tablespoon(s) chopped fresh cilantro
- Tortilla chips, for serving
Description
If Youre Short On Time When Preparing This Queso Fundido Dip, Use Canned Roasted Poblanos. Recipe Courtesy Of Marilyn Slezak, Olathe, Kansas.
Delish
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