Southwest Queso Fundido
This version of fundido -- a Mexican fondue -- is incredibly addictive. Our Southwest Seasoning, a blend of southwest flavors like freshly ground cumin, Mexican oregano, and Spanish paprika, is a natural complement to the melted Monterey Jack cheese and the subtle heat of the poblanos.
- 2 poblano chiles
- 1 tablespoon olive oil
- 1 cup (8 ounces) ground beef or ground pork
- 1/2 tablespoon SKORDO Southwest Seasoning
- 4 cups (16 ounces) shredded or cubed Monterey Jack Cheese
- Optional: top with queso fresco
- Tortilla chips
- Over an open flame on a gas stove or barbecue grill or in a dry cast iron skillet over high heat, roast the chiles until they are charred on all sides. This will take 2-3 minutes over an open flame and about 10 minutes in a skillet.
- Remove the chiles from the heat and seal in a plastic bag for 6 minutes. This creates steam and allows 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. Peel away the skins. Cut off the stem end and remove the seeds and veins from the interior. Slice lengthwise into 1/2 inch wide strips.
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the oil in a nonstick skillet over medium-high heat and brown the meat. Once the meat is nearly browned, add the Southwest seasoning and continue cooking until meat is fully browned and has developed a slight crust.
- Combine the roasted poblano strips and sautéed chorizo in a 1.5 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 meat mixture and the poblano strips.
- 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 immediately with tortilla chips.