Melted Mexican Cheese with Roasted Peppers

This delicious, ultra-cheesy side dish is dotted with strips of peppers and chunks of sausage. If you can’t find chorizo, use any spicy bulk sausage. Serve it with tortilla chips or warm corn or flour tortillas.

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.

12 servings

PER SERVING: 240 calories, 15 g total fat (8.5 g saturated fat), 12.5 g protein, 14 g carbohydrate, 50 mg cholesterol, 375 mg sodium, 2 g fiber