Celebrating Mexican Independence Day with something meaty and cheesy!
Today on the Vegas Morning Blend...I was able to create and show off my own version of a tasty Queso Fundido!
It was a crazy morning...with a terrible accident and road closures...so I was running behind schedule so there are no pics...so sorry. But believe me...this is soooo tasty!!
Guests, TV news anchors, hosts and crew members absolutely loved this recipe!!
Chorizo Queso Fundido
Recipe
courtesy of
Chef Doreen
Fang
Serves
6
Ingredients
2 Poblano
peppers, roasted, small dice
1
Tbsp Vegetable oil
6
oz Chorizo
1
med White
onion, small dice
2 Serrano
peppers, seeded and finely diced
1 Roma tomato, seeded, small
dice
4
whole Button mushrooms, sliced
1
cup Spinach, loosely packed
2
tsp Kosher salt
4
Tbsp Negro Modelo
8
oz Oaxaca cheese, finely
chopped (or shredded) substitutes: Mozzarella or
Monterey Jack cheese
4
Tbsp Oaxacan sour cream (can
be found at Mexican grocery stores)
¼
cup Cilantro, loosely packed,
finely chopped
Instructions
Preheat
oven to 400F degrees. Place poblano
peppers on a sheet pan and roast for 25-30 minutes. Half way thru, turn the peppers over. The skin will blister and look charred. Transfer peppers to a bowl, cover with
plastic wrap and let stand till cool enough to handle. Using rubber gloves, peel the blistered skin
off the peppers. Cut the tops off and
discard all the seeds and ribs. Cut into ¼ inch strips and dice.
In
a medium non-stick saute pan, add the 1 Tbsp oil, heat to medium high. Add the chorizo, breaking it up and lightly
browning it. About 3-4 minutes. Drain off most of the oil, saving about 1
Tbsp. Add the onions, Serrano chilies, poblanos,
tomatoes and mushrooms, stirring constantly for about 7 minutes till onions are
softened. Add the beer and allow all the
liquid to evaporate. Add the spinach,
stir. Add 1 tsp of salt.
Reduce
the heat to medium low and sprinkle the cheese evenly over the chorizo and
vegetables. Stir slowly and constantly
to allow the cheese to melt. Add the 4
Tbsp of sour cream and 1 tsp of salt, stirring constantly, make sure to incorporate all
the sour cream into the queso mixture. Season to taste with additional salt if needed. Remove from heat and put in a heat proof dish with a tea light beneath
to prevent the cheese from hardening as it cools. (Don’t let the cheese stay over the heat too
long or it’ll become tough.)
This can also be made a day ahead and re-heated gently till it becomes melted.
Serve
with chips or warm tortillas.
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