Ingredients

• 2 poblano chile peppers
• 1 tablespoon extra-virgin olive oil
• 8 ounces fresh chorizo, casings removed
• 1/2 cup chopped scallions
• 2 tablespoons all-purpose flour
• 1/2 cup lager
• 2 cups grated cheddar cheese (about 8 ounces)
• Tortilla chips, for serving

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Instructions

1. Preheat the broiler. Put the poblanos on a broiler pan and broil, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife and remove the stems and seeds; chop the peppers and set aside.
2. Heat the olive oil in an 8- or 9-inch cast-iron skillet over medium heat; add the chorizo and cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Add the scallions and poblanos and cook until the scallions are wilted, about 2 minutes. Add the flour and cook, stirring to coat, 1 minute.
3. Add the lager and bring to a boil; cook until thickened, about 1 minute. Add the cheese, a handful at a time, stirring until melted before adding more. Transfer the skillet to the broiler and broil until browned and bubbling, 1 to 2 minutes. Serve with chips.
4. Photograph by Andrew Purcell