Chorizo and Poblano Fun-dido

Chorizo and Poblano Fun-dido
Total Time


Serving & Size

2 cups/500mL

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
olive oil 15 mL 1 tbsp
raw chorizo sausage, removed from casings (about 4 sausages) 500 g 1 lb
diced onion 375 mL 1 1/2 cups
shredded Cheddar cheese 681 g 1 1/2 lbs
shredded Monterey Jack cheese 454 g 1 lb
all-purpose flour 15 mL 1 tbsp
lager 500 mL 2 cups
Campbell’s Verve Roasted Poblano and White Cheddar Soup with Tomatillos
1 pouch (1.81 kg)
1 pouch (4 lb)
crumbled cooked chorizo sausage 375 mL 1/2 lb
diced tomatoes 175 mL 3/4 cup
sliced green onions 250 mL 1 cup
fresh cilantro leaves 175 mL 3/4 cup
tortilla chips 4 bags (275 g each) 4 bags (275 g each)
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.
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.
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.

Recipe Tip

  1. 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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