During one of the TV episodes of "Mexico, One Plate at a Time", Rick Bayless (host) shared the recipe for his famous "Green Chorizo, Queso Fundido" and I fell in love with the idea of having such a mixture of great flavors combined to perfection!
Below are the ingredients as listed on Rick's site:
INGREDIENTS FOR QUESO FUNDIDO
2 tablespoons olive or vegetable oil
1 medium white onion, sliced 1/4-inch thick
5 ounces (a generous 1/2 cup) green chorizo
3 tablespoons white wine, beer, tequila or water
2 cups coarsely chopped spinach leaves
8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups)
About a dozen warm corn or flour tortillas (I like tortilla chips betters...all about preference)
About 1 cup salsa (or corn salsa)
INGREDIENTS FOR GREEN CHORIZO
1 large fresh poblano chile..or 2!
1 or 2 fresh serrano chiles, stemmed and roughly chopped
1 medium bunch of cilantro, tough lower stems cut off, the leafy part roughly chopped
1 1/2 pounds ground pork (you’ll need pork that’s a little fatty - 25 to 30% - and preferably coarsely ground)
3 tablespoons spinach powder (available on the internet)
2 teaspoons salt
Jackie's Tips to boost the flavor of the chorizo:
1 big bunch of cilantro...I got the bunch sold at supermarket....put through processor.
1/4 bag of finely chopped spinach instead of spinach powder (unless you want to order the powder online)
2 teaspoons of black pepper
1/2 of a bell pepper finely chopped
8 cloves of garlic minced
1/2 yellow onion finely chopped
1 TBSP of each Mrs. Dash seasonings (Garlic & Herbs, Onion & Herbs, Original, Table Blend)
Once the Green Chorizo mixture is complete, then you can make sausages by putting the chorizo into plastic wrap and forming sausages to store in the freezer or cooking the sausages in boiling water for about 30 minutes. You can also get the mixture, form patties and throw those babies in the grill...delicious! You can also do the queso fundido part of the recipe.