Queso Fundido with Chorizo

1. 1

   Preheat the broiler.

2. 2

   Put the poblanos on a broiler pan and broil, turning occasionally, until charred all over, about 10 minutes.

3. 3

   Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes.

4. 4

   Scrape off the charred skin with a paring knife and remove the stems and seeds; chop the peppers and set aside.

5. 5

   Heat the olive oil in an 8- or 9-inch cast-iron skillet over medium heat; add the chorizo and cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes.

6. 6

   Add the scallions and poblanos and cook until the scallions are wilted, about 2 minutes.

7. 7

   Add the flour and cook, stirring to coat, 1 minute.

8. 8

   Add the lager and bring to a boil; cook until thickened, about 1 minute.

9. 9

   Add the cheese, a handful at a time, stirring until melted before adding more.

10. 10

    Transfer the skillet to the broiler and broil until browned and bubbling, 1 to 2 minutes.

11. 11

    Serve with chips.

12. 12

    Photograph by Andrew Purcell

* Per serving · 4 servings · Values may vary.

No additional tips available.