Queso Fundito

Roast the poblano over and open flame, turning regularly until it is evenly blistered and blackened. Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skin and pull out the stem and seed pods. Once all of the seeds are cleaned cut the poblano into ¼ inch wide strips.

Heat the oven to 350 degrees. In a medium skillet cook the chorizo over medium heat, stirring to break up and clumps, until half cooked about 5 minutes. Add the onion and cook, stirring frequently until the onion is nicely browned. Stir in the poblano strips and seasons with salt. Transfer the mixture in to a 9-inch baking dish or cast iron pan. Into the baking dish stir in the shredded cheese and sprinkle the crumbled goat cheese on top. Bake at 350 degrees just until the cheese is melted.