Aired January 28, 2014
For the Roasted Chile Sauce:
1/4 cup vegetable oil
- 1 cup diced onions
- 1 tablespoon chopped garlic
- 1 cup roasted poblano chiles, diced
- 1/2 cup roasted jalapeños, diced
1/2 cup heavy cream
3 cups Mexican cheese blend (Chihuahua, Queso Oaxaca, Manchego)
- 1 tablespoon cornstarch
- 1/2 cup pico de gallo
- 1 pinch chopped cilantro
Mexican chorizo, browned & crumbled
For the chile sauce, heat oil in a skillet and sauté onions, garlic, chiles and jalapeños soft.
Heat another medium sauté pan over medium heat, add heavy cream and chile sauce to the pan. Toss cheese mix with cornstarch and add to the simmering sauce/cream; stir until smooth.
Pour into a warm 6-inch cast-iron skillet, place under the broiler until lightly brown on top.
Garnish with pico de gallo and chorizo. Serve with flour tortillas alongside.