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 pound chorizo, cooked and crumbled
• 1 small onion, diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   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. 03
   Peel the charred skin off the poblanos, remove the seeds, and dice the flesh.
4. 04
   In a skillet over medium heat, add olive oil and sauté the diced onion until translucent, about 3-4 minutes.
5. 05
   Add the minced garlic and crumbled chorizo to the skillet, cooking until the chorizo is browned and cooked through, about 5 minutes.
6. 06
   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. 07
   Place the dish in the oven and bake for 10 minutes, or until the cheese is fully melted and bubbly.
8. 08
   Remove from the oven and serve immediately with warm tortillas or tortilla chips for dipping.