Mexican Queso Fundido (Fondue)

1 cup white wine
1/2 pound mozzarella cheese, grated
1/2 pound Monterey Jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper

Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips

adapted from source: Bobby Flay.
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QUESO FUNDIDO

1/2 lb. Muenster cheese
1/4 lb. chorizo (or Italian) sausage
6 flour tortillas

Slice cheese into thin strips. Peel sausage and fry in skillet until it crumbles. Drain off fat. In a buttered broiler-proof flat casserole, arrange half of the cheese pieces. Cover with sausage and then remaining cheese pieces. Place under broiler until cheese is melted.
Meanwhile, cut tortillas into quarters and heat as directed on package. Scoop cheese and sausage onto tortillas; serve with salsa if desired.

source; unknown