ADVERTISEMENT
Layer the Cheese: Begin by layering the bottom of your slow cooker with half of the shredded Monterey Jack and cheddar cheeses. This forms a rich, cheesy base that will melt into a deliciously gooey texture.
Add Vegetables and Meat: Evenly sprinkle the diced poblano pepper, chopped onion, and minced garlic over the cheese layer. The roasted poblano adds a smoky, slightly spicy note, while the onion and garlic contribute savory depth. Next, distribute the cooked and crumbled chorizo over the top. The chorizo’s robust flavor will infuse the cheese with its spiciness.
Season and Add More Cheese: Sprinkle the ground cumin, salt, and pepper over the chorizo, then top with the remaining cheese. The cumin adds a warm, earthy flavor that complements the cheese and chorizo beautifully.
Pour in the Beer: Gently pour the beer over the top of the cheese mixture. The beer helps to create a smooth, creamy texture and adds a hint of malty sweetness that balances the richness of the cheese.
Cook and Serve: Cover the slow cooker and set it to cook on low for about 2 hours. Check occasionally, stirring gently to ensure even melting. Once the cheese is fully melted and bubbly, stir in the fresh cilantro just before serving. The cilantro adds a fresh, herbaceous note that brightens up the dish.
Tips and Conclusion
ADVERTISEMENT
ADVERTISEMENT
