Ingredients
1 tsp | Canola or Olive Oil |
¾ cup | Chopped Onion (about ½ onion) |
3 oz | Chorizo or Soy based substitute |
¼ tsp | Dried Oregano Sea Salt and Pepper to taste |
1 | Large chile Poblano |
10 oz | Shredded Chihuahua Cheese (or Mexican melting cheese or Monterey Jack) |
1 | Green Onion, sliced |
2 Tbl. | Chopped Cilantro Hot Sauce of choice Tortilla Chips |
Instructions
- Heat oil in a saute pan over medium heat. Saute onions until tender. Add chorizo and crumble. Cook until heated throughout. If using meat chorizo, drain off any excess drippings. Season with oregano, salt and pepper
- Place poblano chile over an open flame on the stovetop. Blacken the entire chile evenly by rotating over flame using tongs. When blackened throughout, place in a large bowl and cover with a lid or plastic wrap. Allow the chile to “sweat” for about 10 minutes. Remove lid and place on a cutting board. With a paper towel, wipe the blackened skin off the chile. Cut off and remove stem and seeds.
- Chop chile and set aside. Place half the cheese evenly in a 10” baking dish. Top cheese with chorizo mixture, then poblanos. Place in a broiler and broil until cheese is melted.
- Top with remaining cheese, chorizo and poblano. Broil again until cheese is melted, about 2 minutes.
- Garnish with green onion, cilantro. Serve with chips and choice of hot sauce.