Queso Fundido with Poblanos and Chorizo Verde

Servings: -8

1/2 pound of green chorizo recipe below. Store-bought fresh chorizo not cured works as well.
1-2 teaspoons of olive oil
1 poblano pepper
1/4 cup chopped onion
3/4 pound Mexican melting cheese like quesadilla or Oaxaca shredded or cut into small pieces
1/4 pound Mexican melting cheese like Chihuahua cheese which is more like a cheddar shredded
1/4 pound fresh cheese like queso fresco or an aged crumbly cheese like cotija crumbled

Preheat oven to broil.
Roast 1 poblano pepper for 1-2 minutes a side under the broiler, about 6 inches from the top. Keep turning until all sides are blackened. Remove roasted pepper and put into a paper bag rolled down or a bowl covered with a towel for 15 minutes to create a steamy environment.
Turn oven to 400°.
To remove blackened pepper skin, run under cold water while you rub off the skin and remove inside seeds and stem.
Cut roasted pepper into strips and dice into small pieces.
Heat olive oil in a cast iron or oven proof pan over medium-high heat and saute onion for 5 minutes until starting to soften. Add poblano pieces and saute for 2 minutes or so.
Next, add 1/2 of the recipe for green chorizo or 1/2 pound of fresh chorizo to the pan and sauté until lightly brown and starting to crisp.
When meat is ready, salt and pepper to taste keeping in mind the cheese will be salty as well.
Add all 3 kinds of cheese on medium heat, stirring for about 1 minute to melt and combine all the ingredients.
Put skillet into the oven until cheese is bubbling and melted, 5-7 minutes should be just right depending on your cheese selection.
Top queso with fresh jalapenos and cilantro if you like. Serve immediately with chips.

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