Flavorful & Spicy Mexican Queso Fundido Dip

Preparation

1. Set oven control to broil. Position rack about 6 inches from heat. Place poblano chile on ungreased small baking sheet with sides. Broil with top about 6 inches from heat 5 to 8 minutes, turning frequently, until poblano chile is softened and slightly charred. Place poblano chile in medium bowl, and cover with plastic wrap to steam, about 10 minutes. Scrape charred skin from poblano chile, and roughly chop. Reduce oven temperature to 375°F.
2. In 10-inch cast-iron skillet, heat oil over medium-high heat; add chorizo, and cook 5 to 7 minutes, stirring to break up chorizo, until cooked through. Remove chorizo to a plate. Add chopped poblano chile and onion to same skillet; cook 3 to 4 minutes over medium heat, stirring frequently, until softened. Add garlic; cook 30 to 60 seconds or until fragrant. Return chorizo to skillet with the onion mixture; add spice blend, and stir to combine. Set aside 3 tablespoons of the chorizo mixture for garnish.
3. Evenly sprinkle Oaxaca and Monterey Jack cheeses over chorizo mixture in skillet. Top with reserved chorizo mixture. Adjust oven rack to middle position; bake at 375°F 10 to 15 minutes or until cheese is bubbling. Sprinkle with additional spice mix, if desired. Serve with tortilla chips.

Tips

• Chorizo comes in two forms—fresh and cured. Fresh chorizo (used in this recipe) is a common ingredient in Mexican dishes, while the cured (which comes completely cooked) is more often found in Spanish cuisine.
• Queso Oaxaca is a quick-melting cheese perfect for this ooey-gooey cheese dip. If you are unable to find Queso Oaxaca, shredded mozzarella cheese is a good substitute.
• If desired, serve your skillet queso with additional toppings like hot sauce, sliced jalapeño chiles or guacamole.

Nutrition Information