Talk about a crowd-pleaser. This version of a fundido—a Mexican fondue—is incredibly addicting. I challenge you to walk away from this melted gooey cheese mixed with meaty chorizo and spicy poblano chile strips. It is impossible!

　　

Ingredients

serves 6 to 8

　　2 poblano chiles

　　1 tablespoon olive oil

　　1 cup (8 ounces) Mexican chorizo, homemade (page 71) or store-bought, casing removed

　　4 cups (16 ounces) shredded or cubed Monterey Jack cheese

　　Tortilla chips

　　

Roast and Prepare Poblanos

Step 1

Over an open flame of a gas stove or barbeque grill or in a dry cast-iron or nonstick skillet over high heat, roast the chiles until they are charred on all sides. This will take a few minutes over an open flame and about 10 minutes in a skillet.

　　

Step 2

Remove the chiles from the heat and seal in a plastic bag for 5 minutes. This will create steam and allow the skins to separate from the flesh. If you don’t have a plastic bag, place the chiles in a bowl and cover tightly with aluminum foil or plastic wrap.

　　

Step 3

Peel away the skins. Cut off the stem end and remove the seeds and veins from the interior. Slice lenghtwise into 1/2-inch-wide strips.

　　

Preheat the Oven

Step 4

Preheat the oven to 350°F.

　　

Sauté the Chorizo

Step 5

Pour the oil into a sauté pan and place the pan over medium-high heat. When the oil is hot, add the chorizo. Break up the meat and sauté until the meat browns and develops a slight crust.

　　

Bake and broil the cheese mixture

Step 6

Combine the roasted poblano strips and sautéed chorizo in a 1 1/2-quart ovenproof dish. (The dish can be any shape but should hold all of the ingredients, including the cheese, comfortably.) Toss well. Add the cheese and toss again, making sure to evenly distribute the chorizo and poblano strips.

　　

Step 7

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and broil the dish for about 3 minutes, or until the cheese begins to bubble.

　　

Serve

Step 8

Serve immediately with tortilla chips.

　　

Cooking Notes

Step 9

INGREDIENTS

　　

Step 10

Poblano Chiles

　　

Step 11

What these mild chiles lack in heat, they make up for in flavor. If you cannot find them, you can substitute 1 roasted jalapeño chile. Just be careful—since the jalapeño is a spicy chile, you want to make sure to finely chop it so its heat will be well distributed in the dish.

　　

Step 12

ADVANCE PREPARATION

　　

Step 13

Although you need to serve this dish as soon as the bubbly cheese is broiled, you can prepare this recipe in advance to the point where you cover the baking dish with foil. It can be held at this stage for a few hours in the refrigerator. Make sure to bring it to room temperature before baking.

　　

Step 14

SERVING SUGGESTION

　　

Step 15

Divide the cheese mixture into small ramekins and make individual servings that you can place on a dinner plate as an unexpected side dish.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.