Recipe by KathyP53
Talk about party food! How can you miss with a name like "Fundido"?! This makes enough for a crowd!
Top Review by andrea185
If I could I'd probably give this 3.5 stars as written, but my husband loved it so I bumped it up. I made a half batch and it was about and inch deep in a standard pie plate to give you an idea of quantity. I was expecting better flavor but I found it lacking. I think I'll make it again but instead of the mozzarella I'd use a stronger flavored cheese...not sure what yet but it was a little bland. I think I'll also use a full flavored Mexican beer instead of the chicken stock as well. I popped it under the broiler for a few minutes to get it good and bubbly, but it still firmed up quickly and was difficult to eat after 15 minutes, so I'll use my fondue pot next time to keep it warm.
- 5 large poblano chiles
- 1 1⁄4 lbs chorizo sausage, links, casings removed (about 8)
- 5 large garlic cloves, chopped
- 24 green onions, chopped
- 2 1⁄2 cups chopped fresh cilantro
- 1 1⁄4 lbs monterey jack cheese, coarsely grated (about 5 cups)
- 1 1⁄4 lbs mozzarella cheese, coarsely grated (about 5 cups)
- 2 1⁄2 tablespoons cornstarch
- 2 cups low sodium chicken broth
Directions See How It's Made
- Char chilies directly over gas flame or in broiler until blackened on all sides.
- Enclose inpaper bag 10 minutes.
- Peel, seed, and coarsely chop chiles.
- Saute sausage and garlic in very large skillet over medium high heat unti browned, breaking into pieces, about 20 minutes.
- Add green onions; stir until wilted, about 5minutes.
- Remove from heat.
- Mix in cilantro and poblano chiles.
- Toss both cheeses and cornstarch in large bowl until coated.
- Bring 2 cups broth to simmer in large pot over medium-high heat.
- Add cheese by cupfuls, whisking until each addition is almost melted before adding the next.
- Remove from heat.
- Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if too thick. Season with salt and pepper.
- Transfer to bowl; serve with tortilla chips.