I made this fondue a while back when our friends Nate and Laura hosted a fondue party and I needed to bring something other than the traditional cheese or chocolate fondue. You can serve this in tortillas or with tortilla chips. Here’s a link to the recipe from Martha Stewart (her recipes never let you down!), and I’ll include the steps below.

Take a big block of monterey jack cheese. I love Fancy brand cheese.

Whenever I get the cheese grater out, here comes my buddy Olive to clean up anything that happens to fall on the floor!

Grate all the cheese and reserve for later. It’s a good arm workout to grate a pound of cheese.

Next, preheat your oven to broil. Place two poblano peppers on a sheet pan on the top rack. Broil them, turning approximately every 5 minutes until each side is blackened. Remove them from the oven and place them in a ziploc bag and seal. When cool, remove them from the plastic bag and peel off the blackened skin. Remove the ribs, seeds, and stem and dice.

Dice a red bell pepper.

Remove the chorizo from it’s casing and saute over medium heat. When it’s almost cooked through, and the red pepper.

Add the cheese and diced poblano peppers, stir to mix all together. Serve warm in tortillas.