Fondue “Mexican Chorizo & Chiles”

Fondue ” Mexican Chorizo & Chiles”
Place poblanos and bell pepper directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
Transfer to a large bowl, and cover immediately with plastic wrap.
Set aside to steam 15 minutes.
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. Add cheese, cornfllour and stir over medium heat for 1 min.
Add pepper strips. Stir the Tequila.
Cook, stirring, until cheese melted.
Serve immediately with white bread or…
Tip 😉
serve immediately by spooning onto warm corn tortillas 😉