Queso Fundido with Fire Roasted Tomato Salsa From Betty Crocker

Ingredients

Queso Fundido

1

medium poblano chile

1

teaspoon olive oil

4

oz uncooked chorizo sausage, casings removed

1/2

cup chopped onion

2

cups shredded Monterey Jack cheese (8 oz)

1

cup shredded Chihuahua cheese (4 oz)

1/4

cup chopped fresh cilantro

Food Should Taste Good™ tortilla chips, as desired

Fire Roasted Tomato Salsa

1

can (14.5 oz) Muir Glen™ organic fire roasted tomatoes, well drained

1/4

cup chopped onion

2

tablespoons chopped fresh cilantro

1

clove garlic, finely chopped

1

small jalapeño chile, seeded, finely chopped

1/4

teaspoon fine sea salt

Directions

• 1Heat oven to 475°F. Line 15x10x1-inch pan with foil. Brush poblano chile with oil; place in pan. Roast uncovered 15 minutes, turning once, until chile is browned and tender.
• 2In medium bowl, place roasted chile; cover with plastic wrap. Let stand 15 minutes. Peel chile; discard seeds and membranes. Chop chile.
• 3Heat 8-inch cast-iron skillet over medium heat. Add chorizo and onion; cook until onion is softened and chorizo is no longer pink, stirring frequently. Stir in roasted chopped chile. Reduce heat to low. Add Monterey Jack and Chihuahua cheeses and cook about 2 minutes, stirring constantly, until fully melted and bubbly.
• 4Sprinkle with cilantro. In medium bowl, mix Fire Roasted Tomato Salsa ingredients. Spoon over queso fundido mixture, and serve with tortilla chips.

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