Heat oil in a 10 inch nonstick skillet over medium high heat until shimmering. Add chorizo and cook, breaking up meat with wooden spoon until browned, 3 - 5 minutes. Add onion and poblano and cook until vegetables are softened and lightly browned, 3 - 5 minutes. Transfer chorizo mixture to a paper towel-lined plate.
Toss Pepper Jack, Colby Jack and cornstarch in a microwave sate 2-quart casserole dish until cornstarch lightly coasts cheese. Stir in water and chorizo mixture until combined.
Cover with plate and microwave until cheese begins to melt around the edges of the dish, 1 - 2 minutes. Stir and continue to microwave, covered, until cheese is completely melted and just beginning to bubble around the edges of the dish, 1 - 4 minutes longer, whisking once halfway through microwaving.
Whisk and serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (75g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 176 (74%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 51.7mg||16 %|
|Sodium 399.3mg||14 %|
|Potassium 108.4mg||3 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.9g|
|Protein 13.8g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 239
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