Chorizo Fundido Grilled Cheese with Tomato Soup

Instructions

1. 01

   Preheat your Masterbuilt 1050 Smoker + Grill to 350 degrees.  Once the desired temperature has been reached, place a medium saucepan on the grill with the lid closed for approximately 5 minutes or until hot.  Once the saucepan is hot, add avocado oil, onions, tomatillos, poblano peppers, garlic, cumin, salt to taste, black pepper to taste.   Saute for about 10 minutes or until translucent.  Then add crushed tomatoes, chicken stock and bring to a simmer.  Once it comes to a simmer, cook for 20 minutes.  Remove the pan from the grill and close the grill lid.  Instantly add Mexican crema and stir. Transfer the cooked soup to a blender.   Blend until smooth, then transfer to a container and cover. 

2.  

   Ingredients

   • 1-14 ounce can crushed tomatoes 
   • ½ cup tomatillos. finely chopped
   • ½ cup poblano pepper, seeded, core removed and finely chopped
   • ½ cup onion, finely chopped
   • 1 clove of Garlic, finely chopped
   • Black pepper, to taste 
   • ⅛ teaspoon cumin powder
   • 2 tablespoons avocado oil or similar high heat oil
   • ½ cup Mexican crema
   • 1 cup chicken stock 

3. 02

   Preheat your Masterbuilt 1050 Smoker + Grill to 350 degrees.  Once the desired temperature has been reached, place a medium saucepan on the grill with the lid closed for approximately 5 minutes or until hot.  Once the saucepan is hot, add avocado oil, onions, tomatillos, poblano peppers, garlic, cumin, salt to taste, black pepper to taste.   Saute for about 10 minutes or until translucent.  Then add crushed tomatoes, chicken stock and bring to a simmer.  Once it comes to a simmer, cook for 20 minutes.  Remove the pan from the grill and close the grill lid.  Instantly add Mexican crema and stir. Transfer the cooked soup to a blender.   Blend until smooth, then transfer to a container and cover. 

4.  

   Ingredients

   • ½ cup onion, finely chopped 
   • 2 links Mexican chorizo, casing removed

5. 03

   Next assemble the grilled cheese.  Use two slices of bread.  Add 2 tablespoons of chorizo mixture to one slice of bread.  Spread evenly.  Then place 4 slices of mozzarella cheese and ¼ cup oaxaca cheese on top of the mixture.  Finish with placing another 2 tablespoons of the chorizo on top of the cheese and place the second slice of bread on top.  Do this for the remaining slices of bread.  

6.  

   Ingredients

   • 4 slices croissant bread, sliced thick or any similar thick cut bread
   • 2 links Mexican chorizo, casing removed
   • 4 ounces oaxaca cheese, pulled

7. 04

   Place the sandwiches onto the grill.  Toast both sides evenly and cover so the cheese melts.  Remove from the grill and serve with soup.   *Chef Ronaldo’s tip: Cut the sandwich into two pieces, add a spritz of lime to the soup and stir.  Dunk sandwich in soup, enjoy.