Chorizo & Roasted Poblano Queso Fundido with Crispy Sage Oil

Fire up your Masterbuilt 1080 Grill to high (or as hot as it runs). Lay the 2 whole poblano peppers directly over the heat and char, turning with tongs, until the skins are blackened and blistered on all sides, 8–12 minutes. You want the skin genuinely black — that char is the smoky backbone of the dish.

Seal the charred poblanos in a bowl covered with foil (or a closed container) and let them steam 10 minutes. The trapped heat loosens the skins so they slip off cleanly. This step can be done ahead.

Rub the blackened skin off the poblanos with your fingers or a paper towel — don't rinse under water, which washes away the roasted flavor. Pull the stems and seeds, then dice the flesh into small, even pieces so it distributes through the queso. Set aside.

Set your 12-inch Snowclad skillet over medium-high and brown the chorizo, breaking it into small crumbles, 6–8 minutes, until it's deeply browned and the red fat has rendered — let it sit undisturbed in spots to build color rather than stirring constantly. Lift the chorizo out with a slotted spoon onto a paper-towel-lined plate; leave about a teaspoon of the rendered fat in the pan and discard the rest.

Warm the whole milk (microwave or small pot) so it's steamy but not boiling — adding warm milk to the roux keeps the sauce lump-free.

In your 5 qt Winco Dutch oven over medium, melt the butter, then whisk in the flour and cook the roux 1–2 minutes until it smells nutty and just starts to turn blond — don't brown it, you want a clean base. Stir in the grated garlic for the last 20 seconds.

Whisking constantly, pour the warm whole milk into the roux in a steady stream. Bring to a gentle simmer and cook 3–4 minutes, whisking, until it thickens to a loose, coats-the-spoon béchamel. Season with a pinch of kosher salt and black pepper — season the base now so the cheese isn't doing all the work.

Drop the heat to low. Add the grated Gruyère and sharp white cheddar a big handful at a time, stirring until each addition melts before adding more. Low and slow keeps the emulsion smooth — high heat is what makes queso turn greasy and grainy. The result should be glossy and pourable.

Fold in the diced roasted poblano and the browned chorizo. Warm through 1–2 minutes. Taste and adjust: it should read savory, smoky, and medium-spicy — add salt if it's flat, and a small squeeze of lime if it needs lift. If it's thicker than you like, loosen with a splash of warm milk.

While the queso finishes, make the sage oil: in your 8-inch Snowclad skillet, warm the Graza 'Drizzle' finishing oil with the dry sage leaves over gentle low heat for about 2 minutes, until the leaves go crisp and the oil is fragrant and lightly green. Watch it — sage burns fast; pull it the moment the sizzling slows. (Note: keep the leaves bone-dry going into the oil to avoid spattering.)

To serve as an elegant shared dip, scrape the queso into a warm serving cazuela or cast-iron dish (it holds heat best). For a plated first course, spoon into small warmed ramekins.

Finish: spoon the crispy sage leaves over the top and drizzle the warm sage oil across the surface just before serving. Serve immediately with warm corn tortillas or tortilla chips — queso waits for no one. Pour alongside: a juicy Côtes du Rhône ($11–15) plays beautifully off the smoke and spice; for no-booze, a tart hibiscus agua fresca cuts the richness the same way.