#13135: Rec: Queso Fundido
Posted by: Melissa Dallas at 7:43 pm on Dec 19, 2008
I've never made this but have been thinking about it since I saw it in Bon Appetit. It sure sounds good.
QUESO FUNDIDO WITH CHORIZO
5 large poblano chilies*
1 1/4 pounds chorizo sausage links (about 8), casings removed
5 large garlic cloves, chopped
24 green onions, chopped
2 1/2 cups chopped fresh cilantro
1 1/4 pounds Monterey Jack cheese, coarsely grated (about 5 cups)
1 1/4 pounds whole-milk mozzarella cheese, coarsely grated (about 5 cups)
2 1/2 tablespoons cornstarch
2 cups (or more) low salt chicken broth
Char chiles directly over gas flame or in broiler until blackened on all sides; enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles.
Saute sausage and garlic in very large skillet over medium high heat until browned, breaking into pieces, about 20 minutes. Add green onions; stir until wilted, about 5 minutes. Remove from heat. Mix in cilantro and poblano chiles.
Toss both cheeses and cornstarch in large bowl until coated. bring 2 cups broth to simmer in large pot over medium high heat. Add cheese by cupfuls, whisking until each addition is almost melted before adding next. Remove from heat. Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if thick. Season with salt and pepper. Transfer to bowl; serve with tortilla chips.
*Fresh green chiles (often called pasillas); available at some supermarkets, specialty foods store, and Latin markets.
Bon Appetit July 2007