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This is a fun appetizer for an outdoor party where you can serve directly from the grill. Or, if you're glued to the Superbowl, just serve in the house!

QUESO FUNDIDO WITH SAUSAGE, CHILIES & MUSHROOMS

Recipe By: Jean Denham, a Chef's Journey,

1 T. olive oil
1 large poblano chili
1 teaspoon garlic -- minced
1/2 pound hot Italian sausages -- casings removed
4 ounces crimini mushrooms -- coarsely chopped
fresh cilantro -- 1/4 - 1/2 cup

10 ounces Monterey Jack Cheese -- grated, ~2 1/2 cups)
2 each green onions -- thinly sliced
2 teaspoons red or green jalapeno chili -- chopped
Corn Tortilla chips

Heat oil in medium cast-iron skillet over low heat. Add poblano chili, garlic & sausages & saute till chili begins to soften, about 8 min. Increase heat to medium; add mushrooms; saute till tender & sausages are no longer pink, about 6 min.

Season with cilantro, salt & pepper. (Can be made 6 hours ahead; cover & chill. Rewarm over medium heat before continuing.)
Prepare barbecue (medium-low heat). Transfer skillet to BBQ. Add cheese to hot mushroom/sausage mixture. Stir till cheese melts & mixture begins to bubble, about 4 min.

Sprinkle green onions & jalapeno chili over. Serve immediately with corn chips.

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Serving Ideas : Use a cast-iron skillet or other heavy skillet to make this recipe.Serve the bubbling cheese right from the pan (left on BBQ) and partner the whole thing with icy Margaritas.

And if your television is on the deck, you can watch the superbowl and enjoy the fundido from the grill.
If not, finish on the kitchen stove and transfer to a heat resistant bowl.