Don't you love that Mexican cheese dip they serve in restaurants? Make your own version at home! It will taste just as good, and you won't have to deal with waiting for a table or paying anyone a tip. Enjoy!
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- 1 pound chorizo (Mexican sausage)
- 4 large poblanos
- 1 pound Chihuahua or other Mexican melting cheese, shredded
- tortillas (corn or flour)
- Preheat oven to 450F degrees.
- Roast peppers by spitting them on a fork and turning them over a gas flame until blackened all over.
- Place in a paper bag and let steam for twenty minutes.
- Remove skin by running under cold water.
- Slice peppers into thin strips, discarding the seeds and veins.
- Cut the chorizo into chunks, remove the skin, and brown over a low flame.
- When cooked, drain the excess grease, and mix with the pepper strips.
- Place the mixture in a pie pan or 8" square pan.
- Top with the cheese, and put in the oven for 10 minutes or until the cheese is melted.
- Place under the broiler for just a minute or so to lightly brown the cheese. Serve hot and bubbly with warm tortillas. Serves 6 as an appetizer or 2 as a main dish.
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