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Description
Food Network Magazine
Ingredients
US|METRIC
6 SERVINGS
- 2 chile peppers (poblano)
- 1 Tbsp. extra-virgin olive oil
- 8 oz. fresh chorizo (casings removed)
- 1/2 cup scallions (chopped)
- 2 Tbsp. all-purpose flour
- 1/2 cup lager
- 2 cups cheddar cheese (grated, about 8 ounces)
- 2 cups muenster cheese (grated, about 8 ounces)
- tortilla chips (for serving)
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Directions
- 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.
NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat22g110% |
Trans Fat |
Cholesterol120mg40% |
Sodium1050mg44% |
Potassium320mg9% |
Protein31g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber<1g2% |
Sugars1g |
Vitamin A20% |
Vitamin C4% |
Calcium60% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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