Category: Appetizers -

Queso     

Ingredients:
1 poblano chile
4 oz. cooked ground chorizo sausage
1 medium onion, diced (about 1 cup)
1 large ripe tomato, seeded and diced
1 large jalapeño pepper, seeded and minced
¼ tsp. kosher salt
2 oz. top-shelf mezcal or blanco tequila
Juice of ½ lime
1 lb. Mexican Oaxaca, Asadero, or Monterey Jack cheese, cubed
1 tsp. minced fresh cilantro

Preparation:
Hold poblano with tongs over the flame of a gas stove until charred on all sides. Alternatively, char over a grill or beneath a broiler. Place the charred chile pepper in a bowl and cover with plastic wrap for 10 minutes to steam. Remove stem and seeds and scrape away charred skin with a knife, but do not rinse. Dice flesh and proceed with recipe.

Heat a small skillet over medium-high heat. Add the chorizo and onion and sauté, breaking up the sausage as it cooks, 5 to 6 minutes. Remove the pan from the heat and add the poblano, tomato, jalapeño, salt, mezcal (or tequila), and lime juice. Return the pan to medium-high heat and cook, stirring often, until liquid has mostly evaporated, about 3 minutes.

Add the cheese cubes to the skillet over low heat, stirring often, until melted. Stir in the cilantro. Serve hot.

Date added: 2023-12-21
Number of visits: 821