HEB logo
Queso with Sausage & Roasted Chiles
Prep Time:
20 minutes
Cook Time:
15 minutes
6 appetizers

4 ounces(1/2 cup) chorizo sausage, casing removed

2 fresh poblano chile peppers

1 medium white onion, sliced

12 corn tortillas

8 ounces (2 cups) shredded Chihuahua cheese, Monterey Jack or Cheddar

1 teaspoon dried Morton & Bassett Oregano Leaves


Roast the poblanos over an open flame or under a broiler. For broiling
, heat oven to Broil; place poblanos on a baking sheet 4 inches from h
eat; turn regularly until the skin is blistered and blackened, about 1
0 minutes for broiling or 5 minutes over an open flame. Place poblanos
in a plastic bag or cover with a kitchen towel; let stand 5 minutes.
Rub blackened skin to remove from chiles; trim and discard stems and s
eeds. Cut chiles into 1/4-inch wide by 2-inch long strips and set asid
Heat oven to 350 degrees F. Cook chorizo in a medium nonstick skillet
over Medium heat 5 minutes; use edge of cooking spoon to break up into
small bits. Drain fat from chorizo; add onion to skillet and cook 6 t
o 8 minutes longer or until onion is tender. Stir in poblano strips. S
eason with salt, to taste. Transfer mixture to a 9-inch shallow baking
Wrap tortillas in foil; seal tightly and heat in oven 10 minutes.
Stir cheese into warm chorizo mixture; place dish in oven with tortill
as after 5 minutes and heat both 5 minutes longer or until cheese melt
s and tortillas are hot.
Remove from oven and sprinkle crumbled oregano over queso fundidio. Se
rve hot with warm tortillas and Frontera Salsa

Nutritional Information

No Nutritional Information Available