If you are looking for a crowd pleasing, easy to make dip, this is the perfect recipe. We originally saw this recipe on a Rick Bayless TV show – we love his food and cook his recipes all the time. On this website, we also adapted two of his other recipes: chicken with poblano cream sauce and his rustic ranch soup, which we eat quite often.
This “Queso fundido” is comprised of Chorizo, Cheese, Poblanos, chicken broth, green onions, cilantro and garlic. It’s easy to make and will be eaten before you blink. Make this for your next sports gathering instead of boring old bean dip.
Chorizo Cheese Dip Recipe
- 5 Large poblano chiles charred and skin removed. Remove seeds. Slice into small pieces.
- 1 1/4 lbs Chorizo sausage links with casings removed and crumbled.
- 5 garlic cloves peeled and chopped
- 24 green onions (you can omit these if you wish, we do if we don’t have them on hand)
- 2 1/2 cup chopped fresh cilantro
- 1 1/4 lbs Monterey jack cheese or pepper jack cheese coarsely grated (about 5 cups)
- 1 cup goat cheese
- 1 1/4 lbs whole milk mozzarella coarsely grated
- 2 1/2 tbsp cornstarch
- 2 cup chicken broth
- for serving Tortilla chips or tortillas (pitas will also work)
- Char chiles until blackened on all sides – directly over a gas flame or on your burner. We use our woodstove and cook the chiles inside for about 1 minute right on the coals (most effective!). Run under cold water and peel off the skin. Seed and chop the chiles.
- Saute sausage and garlic in a large skillet over medium-high heat until browned (we like to use our le Creuset skillet or cast iron). This will take about 20 minutes. Add green onions and stir until wilted. Remove from heat and mix in cilantro and poblanos.
- Toss cheese and cornstarch in a large bowl. Bring 2 cups broth to a simmer in a large pot over medium-high heat and add cheese by cupfuls. Whisk until additions are melted. Remove from heat.
- Stir in the chorizo mixture, thin with more broth if needed. Serve with salt and pepper and chips or spreader if using bread or tortillas.