10oz. mixed cheese blend (a mexican blend or cheddar/monterey jack blend, a little mozzarella always helps as well)
2 cloves of minced garlic
Small to medium diced yellow onion
12 oz. Mexican Chorizo (not Spanish Chorizo)
2 poblano peppers (any roasted green chile will work as well)
Cilantro (optional)
Lime (optional
Avocado (optional)
Preheat oven to 400 degrees.
Roast poblanos on the open flame of your stovetop until blackened (grilling works too). place in an airtight container and let the peppers sweat. Wash off the blackened skin and dice peppers. Set aside.
Saute Chorizo until slightly browned/crisped. Drain and set aside.
Saute Onion for a few minutes. Add garlic and poblanos and saute for a few minutes more.
Add Chorizo and saute for two minutes.
Take a non stick oven proof dish. Spray with non-stick spray.
Add half of the cheese blend.
Layer chorizo blend on top.
Add the rest of the cheese blend.
Bake for 20 minutes or until cheese is bubbling around edges.
Garnish with Cilantro and Lime wedges.
Note: Once cooked, mixture is amenable to microwaving to keep hot. If you have a fondue pot or sterno handy, these will work also.
Use as a dip with chips or make tacos with the tortillas.
