Super Fun with Queso Fundido

I’ve been following the Pioneer Woman on Facebook and she has been giving some great ideas for snacks to eat on Super Bowl Sunday. I was going to make her recipe for chicken nachos but changed my mind when I saw her recipe for queso fundido. I was reminded of the delicious version I had in Texas a couple of weeks ago.

I changed her recipe slightly for the better. Here are the ingredients you will need:

1/2 pound chorizo
2 whole Poblano peppers
1 yellow onion
2 Roma tomatoes
1 pound Monterey Jack cheese
Cayenne pepper
Tortilla chips

I bought most of my ingredients at Los Mexicanos Market located in the corner of High Street and E. 14th Street in East Oakland. I went there because I wanted fresh chorizo, inexpensive cheese, and La Finca corn chips.

I prepped everything way in advance before going to my friend’s place to watch the game. I removed the casing of the chorizo and browned the chorizo in a pan for about five minutes over medium high heat. It’s best to remove as much of the grease as possible.
The hardest part of the recipe is roasting the poblano chilies. I did this over my gas range, searing them until they were dark all around. Don’t be afraid when you hear crackling noises. After turning and roasting for about ten minutes, I placed them in an air tight plastic bag. In fifteen minutes, you can remove the chilies from the bag. Using a knife, cut off the top, cut open the chili, deseed the chili, and scrape off the dark skin. The top, the seeds, and the skin can be discarded. Cut the chilies into 1/4 inch slices.
Dice the onion and sauté in a pan over medium heat for about seven minutes.

That’s all the ingredients that needs to be cooked in advance. I also shredded the cheese, and chopped the tomatoes in advance.

Now that everything is ready, the real fun begins. Pre-heat your oven to 400 degrees. In an iron skillet, spread the first layer of cheese and sprinkle the chorizo.
Place another layer of cheese, onions, peppers, and a third layer of cheese.
Sprinkle some chili powder and a dash of cumin.
Place the skillet in the oven for five minutes. Then turn the heat up to 450 degrees for another two to three minutes. You know it’s ready when the cheese is bubbling.
Sprinkle generously with the chopped tomatoes and cilantro.
Time to dig in with chips! Ooey, gooey, deliciousness!