Slow Cooker Queso Fundido

1. 1

   Roast the poblano chile under a hot broiler, on a grill or on a hot comal. After the chiles skin has began to char, remove it from the heat and let it cool. Remove the stems, scrape out the seeds and peel off as much of the charred outer skin as possible. Discard the charred parts, seeds and stem. Chop up the poblano flesh and set it aside.

2. 2

   Heat a skillet over medium heat and begin to brown the sausage. As you brown it, break it up well, so there are no large chunks.

3. 3

   While the sausage is browning, peel the onion, discard the peel and cut off the stem portion and discard those as well.

4. 4

   When the sausage is done, drain off any excess liquid. Chop up the onion and then add the onion and chopped poblano to the cooking sausage and continue to cook the mixture until the onions and chiles soften. Turn the heat off briefly and pour in the tequila if you are using it. Continue to cook until most of the liquid has evaporated. You want it to be a very dry texture.

5. 5

   Cut the queso quesadilla into small chunks.

6. 6

   In the bottom of the slow-cooker, add in a layer of cheese, top with the chorizo mixture and cover with remaining cheese. Mix it up a little and let it cook for about an hour or until the cheese is melted. You can either transfer it to a serving dish and drizzle salsa verde over it, or just serve it out of the slow-cooker if it needs to stay warmed, and have the salsa on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.