Chorizo & Poblano Fundido
A flavourful, cheesy dip, with a savoury blend of tomatillos, onion, cheddar cheese, and hearty chorizo sausage. This creamy, zesty dish is perfect for dipping. Perfect for sharing.
Total Time
60 min
2 cups
8
- 1 tbsp 15 mL Olive oil
- 1 lb 500 g Raw chorizo sausage, removed from casings (about 4 sausages)
- 1 ½ cups 375 mL Onion, diced
- 1 ½ lbs 681 g Cheddar cheese, shredded
- 1 lb 454 g Monterey Jack cheese, shredded
- 1 tbsp 12 g All-purpose flour
- 2 cups 500 mL Lager
- 1 pouch (4 lb) 1 pouch (1.81 kg) Verve® Roasted Poblano & White Cheddar Soup with Tomatillos
- Toppings:
- ½ lb 226.8 g Chorizo sausage, crumbled, cooked
- ¾ cup 180 g Tomatoes, diced
- 1 cup 250 mL Green onions, sliced
- ¾ cup 175 mL Cilantro leaves, fresh
- Serve with:
- 4 bags (275 g each) 4 bags (275 g each) Tortilla chips
- Heat oil in large Dutch oven set over medium heat; cook chorizo and onion over medium heat for 8 to 10 minutes or until chorizo is browned.
- Toss shredded Cheddar and Monterey Jack with flour. Set aside.
- Stir lager into chorizo mixture; bring to boil. Cook for about 5 minutes or until reduced by half. Reduce heat to medium; stir in Roasted Poblano and White Cheddar Soup with Tomatillos.
- Add handfuls of cheese mixture to soup, stirring often, until incorporated. Simmer for 4 to 5 minutes or until cheese is melted and dip is thickened. (Makes 16 cups). Keep warm for service.
To Serve
- Spoon 2 cups (500mL) dip into 2-cup (500 mL) baking dish. Top with 2 tbsp (30 g) sausage, 1 tbsp (15 g) diced tomato, 2 tbsp (30 g) green onions and 1 tbsp (12 g) cilantro leaves. Serve with 1/2 bag tortilla chips.
Tips
- Alternatively, reheat gently in 325°F (163°C) oven with 1 tbsp (15 mL) Cheddar cheese grated over top.
- Substitute Swiss cheese for Monterey Jack cheese if desired.
Nutrition Facts
Per
2 cups
Calories
Total Fat
Saturated Fat
+ Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Dietary Fibre
Protein
Potassium
Calcium
Iron