Lyndsay Fogarty
Cocina 214, a Tex-Mex restaurant in Winter Park, shared the recipe for its super cheesy Queso Fundido with Chorizo appetizer.
9 ounces shredded Monterey Jack Cheese
1 ounce diced yellow onions
1 ounce sliced poblano peppers
1 ounce chorizo
1 ounce pico de gallo
Sauté the poblano peppers and onions with a little bit of margarine. Season with salt and pepper. Using a small, round cast iron skillet, place the onions and peppers on the bottom then add cheese followed by chorizo and pico de gallo. Broil on high in the oven until the cheese is melted and has a touch of color.
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