So, this Sunday is the big game! Unfortunately, outside of tear-jerking commercials and the occasional Janet Jackson nip, this means usually less than nothing to us. I mean, what is a Seahawk? Are they delicious when deep fried? Can you domesticate a teacup seahawk and carry it around Trader Joes in a unisex handbag? Sadly no. One can dream though.
The masculine aggression and matching tights should be right up our alley, but we are more pumped about Katy Perry at halftime and any excuse to get friends together and impress them with our unhealthy concoctions and imminent indigestion.
By this time of they year, most are DESPERATE to hopelessly abandon those resolutions that were made three LONG ass weeks ago. And what better vehicle for this than the Super Bowl? It’s a day designed for beer, fried chicken wings, and copious amounts of cheese, and this dish serves up plenty of the latter.
With only a little prep, it comes together really quickly, but tastes like you’ve been slaving in the kitchen all morning long. Those drunk assholes may not notice or give you the standing ovation you are craving, but rest assured, later, when they are experiencing the true meaning of “the struggle is real” and you hear the moans from down the hall, you’ll get your accolades.
Preheat oven to 400 degrees. Roast poblano by placing directly onto a grate over a lit burner, turning until all sides are blistered and blackened. Or alternately, place on a cookie sheet under a broiler until the skin starts to bubble and char, turning to get all sides. Once cooled, using a paper towel, carefully remove the charred skin and remove stem and seeds, then dice. In a large cast iron skillet over medium-high heat, saute the chorizo until completely cooked. Remove from skillet with slotted spoon and place in a sieve over a bowl or paper towels to allow excess grease to drain. Remove excess grease from the skillet, leaving a tiny bit to sauté with. Place skillet back over heat and add the onions, bell pepper and serrano, cooking until tender, about 5-7 minutes. Remove from skillet into a bowl and set aside. Next, assemble the queso in the skillet by layering half the chorizo, followed by half of the vegetable mixture, then half the two cheeses combined, and finally drizzling half the cream over the cheese. Repeat these steps to finish, they “stab” tortilla chips into cheese around the edges of the skillet. Place in preheated oven and cook for 5 minutes, or until cheese has melted and starting to bubble. Remove from oven and change heat to full broil. Sprinkle green onions over top and return to middle rack under broiler for an additional minute. Serve hot with extra tortilla chips.