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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.

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