Poblano and Corn Queso Fundido Fondue
Ingredients
- 3 cups chicken stock
- 1 tablespoon butter
- 1/2 onion, thinly sliced
- Kosher salt
- 1/4 cup all-purpose flour
- 4 cups shredded Monterey Jack cheese
- 1 cup corn
- 6 poblano chiles, charred, stemmed, seeded and cut into strips (see Cook's Note)
- Corn tortillas, for serving
- Fresh cilantro leaves, for garnish
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