Roasted Poblano and Beer Quesco Fundido

• 1 Tablespoon-Olive Oil
• 2 Tablespoons-Onion-fine dice
• 2 Tablespoons-Poblano Pepper-roasted, skin, stem, seeds removed, fine dice
• 2 Each-Roma Tomatoes
• To Taste-Kosher Salt/Black Pepper
• ¼ Cup-Beer
• 3 Cups-Monterrey Jack Cheese-grated
• To Taste-Cilantro

Directions

1. Bring a small pot of water to a boil.
2. Prepare an ice bath with cold water a ice.
3. Cut an “x” in the bottom of each tomato and place in water.
4. Cook 45 seconds to one minute and plunge into the ice bath.
5. Remove after about 30 seconds, peel off skin and remove stem end.
6. Chop tomato into a small dice.
7. Warm oil in non stick skillet over medium heat.
8. Add onion, poblano, tomatoes and a pinch each of salt/pepper.
9. Cook stirring frequently until onions are soft, about 5 minutes.
10. Add beer and continue to cook/stir until most of the liquid has evaporated.
11. Add cheese stir until melted and immediately place in a bowl.
12. Serve immediately with fried tortilla chips.