How to make it

  • Roast peppers, turning with tongs, until blackened all over. (Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Wash hands after you handle the poblano chilles, if you touch your eyes ..You will get a serious burn!
  • Peel peppers; discard skins, stems, seeds, and ribs. Cut into 1/4-inch strips. Set aside.
  • Heat a medium heavy-bottomed saucepan over medium-high heat. Add chorizo, and cook 2 to 3 minutes. Reduce heat to low, and add cheese and pepper strips. Cook, stirring, until melted. Serve immediately by spooning onto tortillas. Roll up the tortillas to eat.

Reviews & Comments 4

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    " It was excellent "
    cherylannxo ate it and said...
    I think I will fix this tomorrow, looks great! High 5! Thanks so very much for sharing...Cheryl
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    " It was excellent "
    crabhappychick ate it and said...
    YUM! Terrific, spicy beginning for CDM!
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  • thepiggs 9 years ago
    Oh yes!...but forget Cinco de Mayo...this is going on the menu for our annual enchilada party this summer. Perfect!
    Thanks for posting this. It will certainly be a winner here.

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    " It was excellent "
    lunasea ate it and said...
    I'm so in.... what time shall I arrive? And what shall I bring for the Cinco de Mayo feast? I'm so game for this...

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