- 2 poblano peppers
- 1/2 lb chorizo, casings removed (or if you can only find pre-cooked, just chop it up)
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- 1 tomato, diced
- 8 oz Corona (or other Mexican beer)
- 1/4 cup all-purpose flour
- 8 oz cheddar cheese, shredded
- 8 oz pepper jack cheese, shredded
- 8 oz mozzarella cheese, shredded
- Chopped fresh cilantro, for topping
- Pickled, sliced jalapenos, for topping
- Tortilla chips, for serving
- Roast the poblanos directly over an open flame or under the broiler, turning frequently until the skin is completely black and blistered.
- Place the roasted poblanos in a bowl and cover with plastic wrap. Let cool for 15 minutes, and then peel off the skin. Cut the pepper flesh into small strips and set aside.
- In a large skillet, cook the chorizo over medium heat, breaking it up as you stir. Once the meat is cooked, transfer the chorizo to a paper-towel lined plate to absorb excess grease and drain off all but a teaspoon of the grease from the pan.
- Add the onion and garlic, and cook on low until the onion is translucent, stirring occasionally. Add in the tomatoes and roasted poblanos and cook for a minute. Pour in the corona and bring to a boil.
- In a large bowl, combine the three cheeses and the flour. Toss until all of the cheese is coated in the flour. Add a handful at a time to the skillet, stirring until completely melted, and then add more, until all of the cheese has been melted. Add the chorizo back in and mix together.
- Top with cilantro and jalapenos and serve warm.