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 heat; turn regularly until the skin is blistered and blackened, about 10 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 seeds. Cut chiles into 1/4-inch wide by 2-inch long strips and set aside.
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 to 8 minutes longer or until onion is tender. Stir in poblano strips. Season with salt, to taste. Transfer mixture to a 9-inch shallow baking dish.
Wrap tortillas in foil; seal tightly and heat in oven 10 minutes.
Stir cheese into warm chorizo mixture; place dish in oven with tortillas after 5 minutes and heat both 5 minutes longer or until cheese melts and tortillas are hot.
Remove from oven and sprinkle crumbled oregano over queso fundidio. Serve hot with warm tortillas and Frontera Salsa
No Nutritional Information Available