Mexican Queso Fundido with Poblano Peppers

Ingredients

• 2 cups monterey jack cheese shredded
• 1 cup oaxaca cheese shredded
• 2 large poblano peppers roasted and diced
• 1/2 pound chorizo cooked and crumbled
• 1 small onion diced
• 1 tablespoon olive oil
• 2 cloves garlic minced

Instructions

1. 1 Preheat your oven to 400°F (200°C).
2. 2 Place the poblano peppers on a baking sheet and roast in the oven for about 10 minutes, or until the skin is charred and blistered. Remove and let cool slightly.
3. 3 Peel the charred skin off the poblanos, remove the seeds, and dice the flesh.
4. 4 In a skillet over medium heat, add olive oil and sauté the diced onion until translucent, about 3-4 minutes.
5. 5 Add the minced garlic and crumbled chorizo to the skillet, cooking until the chorizo is browned and cooked through, about 5 minutes.
6. 6 Reduce the oven temperature to 350°F (175°C). In a large oven-safe dish, layer the shredded cheeses, cooked chorizo and onion mixture, and diced poblano peppers.
7. 7 Place the dish in the oven and bake for 10 minutes, or until the cheese is fully melted and bubbly.
8. 8 Remove from the oven and serve immediately with warm tortillas or tortilla chips for dipping.