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Ingredients
- 4 poblano chiles
- 1 Tbsp olive oil
- 1 lb Mexican Chorizo, casing removed
- 4 cups (16 oz) shredded or cubed Monterey Jack Cheese
- Tortilla Chips
Method
- Roast & Prepare Poblanos
- Over an open flame, roast the chiles until they are charred on all sides ( a few minutes). Remove the chiles from heat and place in a plastic bag for 5 minutes. This will create steam and allow the skins to separate from the flesh. Peel away the skins. Cut off the stem end and remove the seeds and veins from the interior. Slice lengthwise into narrow strips.
- Preheat the Oven to 350F.
- Saute the Chorizo over medium high heat until brown.
- Bake and Broil the Cheese Mixture
- Combine the roasted poblano strips and sauteed chorizo thoroughly. Toss in the cheese until well combined and place in a covered casserole (large). Cover and bake for 20 minutes. Remove cover and broil for about 3 minutes, or until the cheese begins to bubble. Serve immediately.
- ** Advance Preparation **
- To make ahead, do everything up to the point of baking, cover and place in refrigerator. Bring to room temperature before baking.
