Queso fundido with chorizo

Ingredients:

• 2 poblano peppers
• 1 tbsp extra-virgin olive oil
• 220 g raw chorizo ​​sausage, casings removed
• 0.5 cup chopped green onions
• 2 tbsp. flour
• 0.5 cups lager
• 2 cups grated cheddar (about 220 g)
• Tortilla chips, for serving

Preparation:

1. Preheat the oven to broil. Place the poblano peppers on a baking sheet and broil, turning occasionally, until charred on all sides, about 10 minutes. Transfer to a bowl, cover with a plate, and let the peppers steam and cool for about 10 minutes. Use a knife to remove any charred skin, stems, and seeds; chop the peppers into pieces.
2. In an 8- to 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo ​​and cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Add the green onions and poblanos and cook until the onions are wilted, about 2 minutes. Add the flour and cook, stirring, for 1 minute.
3. Pour in the lager and bring to a simmer; cook until thickened, about 1 minute. Add the cheese, a handful at a time, stirring until melted before adding more. Transfer the pan to the broiler and broil until the cheese mixture is golden brown and bubbly, 1 to 2 minutes. Serve with tortilla chips.