Aired February 1, 2010
3 6-inch flour tortillas
For the Green Chile Queso:
4 poblano peppers, cut in half and seeds removed
3 tablespoons butter
3 tablespoons flour
1 cup Mexican beer, such as Corona
Zest and juice of 1 lime, divided
1 cup chicken stock
3 cups sharp yellow cheddar cheese, shredded
1 handful cilantro or parsley, chopped
On a medium baking sheet, toss peppers with EVOO. Place in the oven and roast until brown and tender, about 10 minutes. Remove them from the pan, chop, and set aside. Switch oven to 400F.
Wrap the tortillas in damp towel and microwave for 30 seconds.
While the tortillas are heating up, mix up the egg with a splash of water to make an egg wash.
Working with one tortilla at a time so the remaining tortillas remain moist, brush each with egg wash then cut into 16 equal wedges.
Wrap a "smokie" up in a tortilla wedge, starting from the wide side and rolling to the point.
Repeat with the remaining tortillas and sausages. You will have about 40-45 roll-ups.
Place the roll-ups on a parchment-lined sheet pan and brush all the roll ups with a little more egg wash. Bake for 15-20 minutes or until golden brown.
While the sausages are in the oven, place a heat-safe fondue pot or a medium-size saucepot over medium heat and melt the butter. Add the flour, let cook for a minute then whisk in the beer, lime juice, and chicken stock. Cook for a few minutes to thicken slightly.
Turn the heat down to medium-low and slowly add the cheese, stirring in a figure-eight motion. Once the cheese is all incorporated, stir in the chopped poblano peppers, reserved lime zest, cilantro and parsley.
Place pot on a platter with the sausages alongside. Serve with fondue forks or long skewers to dip with.