1 tablespoon olive oil
1/4 pound bulk pork chorizo
1/2 medium white onion, cut into 1/4-inch pieces
2 poblano chilies, roasted and skins removed*, cut into 1/4-inch pieces
1 can chipotle chilies in adobo sauce, drained and diced
2 tomatoes, cored, halved, seeded and cut into 1/4-inch pieces
2 cups (8 ounces) shredded pepper Jack cheese
2 cups (8 ounces) shredded sharp cheddar cheese
1/2 cup heavy whipping cream
In a large saucepan over medium heat, warm the olive oil and swirl to coat the pan. Add the chorizo and saute, stirring constantly and using the side of a spatula to break up the chunks, until cooked through, about 3 minutes. Add the onion, chilies and tomatoes, and saute, stirring frequently, until the onions soften, about 3 minutes.
Turn the heat to medium-low and add both cheeses, stirring constantly, until the cheeses melt, about 2 minutes. Add the cream and stir until heated through. Transfer to a fondue pot set over an alcohol or Sterno flame to keep warm. Serve immediately. Makes 4 cups.
*Note: To roast bell peppers, adjust the broiler rack about 5 inches from the source of heat. Broil the peppers, turning them carefully, until the skins blacken and crack, 2 to 3 minutes per side. Transfer to a large bowl, cover with plastic wrap and set aside for about 10 minutes. The skins will come off easily. Peel the peppers, discarding stems and seeds.
Per serving (based on 8): 404 calories, 21 gm protein, 5 gm carbohydrates, 34 gm fat, 97 mg cholesterol, 19 gm saturated fat, 866 mg sodium, 1 gm dietary fiber
Seeded Tortilla Chips
1/2 cup vegetable oil
4 teaspoons ground coriander
2 teaspoons kosher salt
11/2 tablespoons poppy seeds
11/2 tablespoons sesame seeds
12 (6- to 8-inch) white or yellow corn tortillas
Position the oven racks in the center and top third of the oven. Preheat the oven to 400 degrees.
In a small bowl, combine all ingredients except the tortillas. Mix well to combine.
Using a pastry brush, generously brush this mixture on one side of each of the tortillas. Using a sharp knife or scissors, cut the tortillas crosswise into 6 or 8 wedges.
Arrange the wedges on 2 rimmed baking sheets in a single layer without crowding the pan. (Bake the tortilla chips in batches if they won't all fit.) Bake on one side for 5 minutes, then turn the chips over. Switch the position of the baking sheets and continue baking the chips until they are crisp and just beginning to color, about 5 minutes longer.
Sprinkle lightly with salt, transfer to a basket or serving bowl, and serve immediately. Makes 12 to 16 appetizer servings.
Per serving (based on 16, using corn tortillas): 111 calories, 1 gm protein, 9 gm carbohydrates, 8 gm fat, 0 mg cholesterol, 1 gm saturated fat, 321 mg sodium, 1 gm dietary fiber