Queso Fundido

Ingredients:
1 link of chorizo sausage, about ½ lb.
½ yellow onion, diced
1 poblano pepper, roasted and peeled, deseeded
2 cloves garlic, minced
1lb. Monterey Jack cheese, grated
Salt to taste

Garnish:
Chopped tomato
Chopped avocado
Chopped cilantro

Directions:
Place the poblano over a gas flame and cook/char until the entire pepper is blackened, rotating as it cooks. Then place the pepper onto a paper towel covered plate or tray.

In a frying pan over medium heat with a teaspoon of oil, add the chorizo and fry for 5 minutes. Break apart the chorizo as it cooks. Drain the chorizo of grease by pouring it into a strainer.

Set meat aside while you peel and clean the poblano pepper. It works best to use paper towels to wipe the black charring from the pepper. Once cleaned then cut the stem off the end and remove the center portion where the seeds are. I like to scrape any leftover seeds remaining.

Thinly slice the pepper into bite size pieces and set aside.

Back to the chorizo in the pan. Turn the temperature on the pan up to medium high. Add the onion and pepper to the chorizo and cook for 5 to 6 minutes, stirring frequently.

Meanwhile, preheat a 7 inch cast iron pan over low heat. This is the dish we will serve the dip in to keep it as hot as long as possible.

After the onion mixture is done, add the garlic and cook an additional minute.

Now add the cheese to the pan and cook on low just until the cheese melts. Give this a good stir to encourage melting.

Then pour the dip into the preheated cast iron pan to serve.

Garnish with tomato and avocado chunks and sprinkle a bit of cilantro over the top. This is best served with tortilla chips or mini heated flour tortillas. Enjoy!