Super Bowl Recipes~ #1 Jorge's Queso Fundido Authentico with Chorizo and Poblano Peppers

Super Bowl XLVII, this year's largest sports event in The United States, and perhaps the whole of North America shall commence on February 3rd, 2013. It shall be broadcast throughout the world, and it shall have millions upon millions of views. But to watch this display of American Football, you will need dishes to eat while you watch the game itself.

And for these dishes, you will need recipes. We at All Natural Food Zone have a bevy of recipes we are ready to share with you that will be perfect accompaniments to the big game. The first of these recipes, Jorge's Queso Fundido Authentico with Chorizo and Poblano Peppers. This recipe is a classic recipe, and is a favorite of George and the blog, and anyone who tries it. This delicious dip is an instant classic, and is perfect for any occasion; though especially when the Super Bowl happens. This dip is thick, smoky, spicy, and extra cheesy. Using a authentic Mexican recipe created by George, this is an authentic, delicious gem of a dip. Perfect for a party, this is delicious served with tortilla chips, crusty bread, pita chips, crackers, and more. Below is the recipe for this delicious dip:

Ingredients

USA

• 2 poblano peppers, (you may use jarred poblano peppers, if you are short on time)
• 1/2 pound(s) Mexican pork chorizo (such as Niman Ranch, this is the brand we use) casings removed
• 1 tablespoon(s) olive oil preferably organic or fair trade
• 1 small yellow onion, finely diced, preferably organic
• 2 cloves garlic, minced, preferably organic
• 2 organic plum tomatoes, diced
• 1/4 cup(s) organic all-purpose flour
• 1cup(s) pale Mexican beer, such as Corona, or Tecate
• 1/2 pound(s) sharp Cheddar (such as Cabot, brand we use), grated (about 2 1/4 cups)
• 1/2 pound(s) Monterey Jack, grated (about 2 1/4 cups)
• 1/4 pound(s) mozzarella, grated (about 1 cup)
• 2 tablespoon(s) chopped fresh cilantro
• Tortilla chips (such as Kettle Brand TIAS, The Better Chip, Food Should Taste Good, or Way Better Snacks.), for serving.

Metric

• 2 poblano peppers (you may use jarred poblano peppers, if you are short on time)
• 227 grams pork chorizo, casings removed
• 15 mls olive oil, preferably organic and/or fair trade
• 1 small yellow onion, finely diced, preferably organic
• 2 cloves garlic, minced, preferably organic
• 2 plum tomatoes, diced, preferable organic
• 60 mls organic all-purpose flour
• 240 mls pale Mexican beer, such as Corona, or Tecate
• 227 grams sharp Cheddar (such as Cabot), grated (about 2 1/4 cups)
• 227 grams Monterey Jack, grated (about 2 1/4 cups)
• 113 grams mozzarella, grated (about 1 cup)
• 30 mls chopped fresh cilantro
• Tortilla chips (such as Kettle Brand TIAS, The Better Chip, Food Should Taste Goodor Way Better Snacks.), for serving.

Directions

1• Roast poblanos directly under broiler or over an open flame, turning frequently until blistered and blackened on all sides, 6 to 8 minutes. Place in a large bowl, cover tightly with plastic wrap, and let sit for 15 minutes to steam. When cool enough to handle, use a paring knife to peel off skin. Cut off stem ends and remove seeds. Chop peppers into 1/2-inch pieces and set aside. (If using jarred poblano peppers, only chop peppers, remove seeds, peel off skin, and cut off stem ends. Ignore rest of step 1.)

2• In a large pot over medium heat, cook chorizo, breaking it up as it cooks, about 6 minutes. With a slotted spoon, transfer chorizo to a paper-towel-lined plate; set aside. In same pot, add oil, onion, and garlic and cook over medium-low heat until onion is translucent, 5 to 7 minutes. Add reserved poblanos and plum tomatoes and cook, stirring occasionally, until most of tomato juices have evaporated, about 2 minutes. Sprinkle flour over tomato mixture and cook, stirring constantly, for 3 minutes. Stir in pale Mexican beer and increase heat to medium-high, stirring occasionally until mixture reaches a boil.

3• Reduce heat to low and whisk in cheeses, 1 cup at a time, until mixture is smooth. Transfer to a small fondue pot, or slow cooker set on low. Sprinkle with reserved chorizo and cilantro. Serve with tortilla chips, or crusty bread, or pita chips, or crackers, or whatever you choose.