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Queso Fundido con Chorizo Verde y Rajas (Melted Cheese with Green Chorizo and Roasted Pepper Strips)
About This Recipe
| Yield: | Serves 4 to 6 as an appetizer |
| Active time: | 30 minutes |
| Total time: | 30 minutss |
Ingredients
- 1 poblano pepper
- 2 teaspoons kosher salt
- 1/4 cup finely minced cilantro
- 1 serrano or jalapeño pepper
- 1 clove garlic, grated on a microplane grater
- 1/2 pound ground pork
- 12 ounces grated queso quesadilla, Jack, or Oaxacan string cheese.
- Warm tortillas or chips for serving
Procedures
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1
Preheat oven to 350 degrees F. Cook poblano pepper directly over an open gas flame until charred on all sides, about 10 minutes. Alternatively, cook under a broiler preheated to high, turning occasionally until charred on all sides. Transfer to a bowl and cover with plastic wrap. Allow to rest 10 minutes, then peel and discard skin. Slit in half with a sharp chefs knife and discard seeds and stem. Cut flesh into 1/4-inch-wide strips and set aside.
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2
Combine half of pepper with salt, cilantro, jalapeño, and garlic and transfer to the bowl of a food processor. Process until smooth paste is formed, then transfer to a medium bowl. Add pork and massage with hands until fully combined.
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3
Cook pork mixture in a nonstick or cast iron skillet over medium high heat, stirring anid breaking up meat occasionally until fully cooked and browned in spots. Transfer to a clean bowl. Add cheese and reserved pepper strips and toss to combine. Transfer mixture to a gratin dish, a small cast iron skillet, or a casuals, and bake until cheese is melted and bubbly and just beginning to brown in spots. Serve immediately with warm tortillas or chips.
