4 oz. bulk Mexican chorizo sausage or links, casing removed
1 lb. Asadero or Monterey Jack cheese, shredded
1 tablespoon all-purpose flour
2 poblano chiles, grilled, peeled, seeded, thinly sliced lengthwise*
1 large red bell pepper, grilled, peeled, seeded, thinly sliced lengthwise*
1. Cook chorizo in large nonstick skillet over medium-high heat 4 minutes or until browned and fully cooked, stirring frequently. Drain on paper towels.
2. Combine cheese and flour in large bowl. Add to same skillet; cook over medium heat 5 to 6 minutes or until cheese begins to melt. Stir in chiles and bell pepper; cook 4 to 6 minutes or until cheese has melted completely, stirring occasionally. Sprinkle with chorizo.
TIP *Place chiles and pepper on grill over high heat or coals. Grill, covered, until skin is completely blackened, turning with tongs occasionally. Place in heavy plastic bag; let stand 15 minutes or until cool enough to handle. Peel.
Today's Tip: How to use Chopsticks
Place the first chopstick so that thicker part rests at the
base of your thumb and the thinner part rests on the lower side
of your middle fingertip. Bring your thumb forward so that it
traps the stick firmly in place. At least two or three inches
of chopstick should extend beyond your fingertip. Relax.
Now position the other chopstick so that it is held against
the side of your index finger by the end of your thumb.
Tap the ends of both sticks on the plate, while holding them
at a slight angle to the table. Allow them to slide just a
little so that the ends line up. Place a little pressure on
the top chopstick. It will pivot on your index finger just
above the second knuckle. Remember: the bottom chopstick is
stationary. The tip of the top chopstick will move towards
the tip of the bottom chopstick.Encourage this. Hold those
tips together firmly enough to grasp a piece of food and
lift it off the plate.