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Chorizo and Poblano Fun-dido


• Alternatively, reheat gently in 325°F (163°C) oven with 1 tbsp (15 mL) Cheddar cheese grated over top.

• Substitute Swiss cheese for Monterey Jack cheese if desired.


Total Time


Serving & Size

2 cups/500mL

Perfect for a sharing appetizer, this cheesy dip is like a Mexican-style cheese fondue.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
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Iron %
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Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
olive oil 1 tbsp 15  mL
raw chorizo sausage, removed from casings (about 4 sausages) 1 lb 500  g
diced onion 1 1/2 cups 375  mL
1. Heat oil in large Dutch oven set over medium heat; cook chorizo and onion over medium heat for 8 to 10 minutes or until chorizo is browned.
Ingredients Weight Measure
Weight Measure
shredded Cheddar cheese 1 1/2 lbs 681  g
shredded Monterey Jack cheese 1 lb 454  g
all-purpose flour 1 tbsp 15  mL
lager 2 cups 500  mL
2. Toss shredded Cheddar and Monterey Jack with flour. Set aside.

3. Stir lager into chorizo mixture; bring to boil. Cook for about 5 minutes or until reduced by half. Reduce heat to medium; stir in soup.
Ingredients Weight Measure
Weight Measure
Campbell’s Verve Roasted Poblano and White Cheddar Soup with Tomatillos 1 pouch (4 lb) pouch (1.81 kg)
4. Add handfuls of cheese mixture to soup, stirring often, until incorporated. Simmer for 4 to 5 minutes or until cheese is melted and dip is thickened. (Makes 16 cups). Keep warm for service.
Ingredients Weight Measure
Weight Measure
crumbled cooked chorizo sausage 1/2 lb 375  mL
diced tomatoes 3/4 cup 175  mL
sliced green onions 1 cup 250  mL
fresh cilantro leaves 3/4 cup 175  mL
tortilla chips 4 bags (275 g each) bags (275 g each)
Spoon 2 cups (500mL) dip into 2-cup (500 mL) baking dish. Top with 2 tbsp (30 mL) sausage, 1 tbsp (15 mL) diced tomato, 2 tbsp (30 mL) green onions and 1 tbsp (15 mL) cilantro leaves. Serve with 1/2 bag tortilla chips.


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