The secret ingredient is fresh chorizo, the spicy Mexican pork sausage (not to be confused with the cured Spanish kind). Cook the chorizo in a skillet with poblanos, scallions, lager and cheese for a melty accompaniment to tortilla chips.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 poblano chile peppers
- 1 tablespoon extra-virgin olive oil
- 8 ounces fresh chorizo, casings removed
- 1/2 cup chopped scallions
- 2 tablespoons all-purpose flour
- 1/2 cup lager
- 2 cups grated cheddar cheese (about 8 ounces)
- Tortilla chips, for serving
Instructions
- Preheat the broiler. Put the poblanos on a broiler pan and broil, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife and remove the stems and seeds; chop the peppers and set aside.
- Heat the olive oil in an 8- or 9-inch cast-iron skillet over medium heat; add the chorizo and cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Add the scallions and poblanos and cook until the scallions are wilted, about 2 minutes. Add the flour and cook, stirring to coat, 1 minute.
- Add the lager and bring to a boil; cook until thickened, about 1 minute. Add the cheese, a handful at a time, stirring until melted before adding more. Transfer the skillet to the broiler and broil until browned and bubbling, 1 to 2 minutes. Serve with chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 316 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 54 mg |
| Sodium | 559 mg |
Reviews
Have made this a few times now and it has become a favorite. Followed the recipe as listed and it’s easy and delicious!
Nasty! Greasy but no flavor. Truly awful. Won’t make again
The kids love it! Fast, easy, and delicious!
I made this for a life group and everyone said liked it but I was not a fan. It w t “heavy” and needed something. I like more heat so maybe so salsa and sou c lighten it.
.I made this today to take to a party and it was a HIT There is no need to use a cast iron skillet. Wouldn’t change a thing! This is a keeper and every one wanted the recipe.
This is great! It was so easy to make and I was able to whip it up in just 15 minutes! Just in time for my midnight munchie time. Yummy!