Toma Fundido with Poblano Peppers
1 tablespoon olive oil
1 large poblano pepper (about 4 oz, seeded, diced)
1 teaspoon minced garlic
10 oz Toma, grated (about 2 1/2 cups)
3 chives thinly sliced
3 teaspoons chopped jalapeño
corn tortilla chips
optional toppings:
Crispy bacon crumbles
Fried onion or shallots
Fresh chopped tomatoes or pico de gallo salsa
Drizzled flavored olive oil (jalapeño flavor is our favorite!)
Saute the poblano pepper with the garlic in a skillet. Add the cheese and let it cook on medium heat until melted. A cast iron skillet will work really well.
Once melted add the chives and jalapeño, and then your optional toppings.
