Chorizo Queso

1 poblano chile

4 ounces fresh Chorizo

6 ounces queso Oaxaca (or any Mexican melting cheese, such as Chihuahua)

1 tablespoon cornstarch

1 – 1½ cups milk

¼ teaspoon Mexican chili powder

6 ounces queso Oaxaca (or any Mexican melting cheese, such as Chihuahua)

¼ cup pico de gallo

¼ cup chopped cilantro (optional)

Tortilla chips, for serving

Roast the poblano chile over an open flame until it is black all over. (You can also use the broiler.) Place it in a heat proof bowl, cover with plastic wrap, and let it cool. Once it has cooled, peel the pepper, and remove the seeds. Chop the flesh and set aside.

Cook the Chorizo over medium heat, crumbling it while it cooks.

Grate the cheese and toss it with the cornstarch. Be sure to mix it well; you don’t want lumps of cornstarch in the cheese.

Combine 1 cup of the milk and chili powder in a medium pot over medium heat. As soon as it starts to boil, add the cheese cornstarch mixture and turn the fire to low. Stir constantly until the cheese has all melted and the mixture thickens slightly. If the sauce is too thick, add part or all of the remaining ½ cup milk. Remove from the heat, and add the roasted chili, chorizo, pico de gallo, and cilantro, if using. Stir gently to combine.

Notes….

-For a spicier dip, replace the poblano pepper with serrano peppers.

-While I think this dip is best with Oaxaca cheese or Chihuahua cheese, you can also substitute Colby, Monterey Jack, or Cheddar.