Post by Granny Smith on Mar 27, 2008 15:15:08 GMT -5
Queso Fundido con Rajas y Chorizo
contributed by carla
2 T. vegetable oil
1/2 small onion, thinly sliced
1 fresh chile poblano, roasted and peeled, sliced into thin strips
1/2 c. chorizo sausage, casing removed (I used ground beef or turkey)
2 heaping cups Queso Fresco or Monterey Jack, cut into 1/2" cubes
Turn the oven on to 375F and set an 8 or 9" pie pan or gratin dish in the lower third to heat while you prepare the toppings.
In a medium-small skillet, heat half the oil over medium. Add the sliced onion and cook, stirring frequently, until the onion is lightly browned, about 8 minutes. Stir in the pepper strips, cook several minutes until they're softening, then scoop the mixture into a small bowl. Measure the remaining oil into the skillet and reduce the heat to medium-low. Add the chorizo (or ground meat) and gently fry until done, about 10 minutes, breaking up any clumps as it cooks. Drain off excess fat and set the skillet aside.
Remove the hot pan from the oven and sprinkle on the chile-onionn mixture and the meat. Bake for 4 or 5 more minutes to heat the vegetables and meat, then carry the hot, bubbling queso fundido to the table to scoop into warm flour tortillas, roll up and eat.
contributed by carla
2 T. vegetable oil
1/2 small onion, thinly sliced
1 fresh chile poblano, roasted and peeled, sliced into thin strips
1/2 c. chorizo sausage, casing removed (I used ground beef or turkey)
2 heaping cups Queso Fresco or Monterey Jack, cut into 1/2" cubes
Turn the oven on to 375F and set an 8 or 9" pie pan or gratin dish in the lower third to heat while you prepare the toppings.
In a medium-small skillet, heat half the oil over medium. Add the sliced onion and cook, stirring frequently, until the onion is lightly browned, about 8 minutes. Stir in the pepper strips, cook several minutes until they're softening, then scoop the mixture into a small bowl. Measure the remaining oil into the skillet and reduce the heat to medium-low. Add the chorizo (or ground meat) and gently fry until done, about 10 minutes, breaking up any clumps as it cooks. Drain off excess fat and set the skillet aside.
Remove the hot pan from the oven and sprinkle on the chile-onionn mixture and the meat. Bake for 4 or 5 more minutes to heat the vegetables and meat, then carry the hot, bubbling queso fundido to the table to scoop into warm flour tortillas, roll up and eat.