Fundido
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Poblano peppers |
| 1 | large | Red bell pepper |
| 1 | medium | Red onion; peeled and |
| ; quartered | ||
| 1 | Serrano chiles; stemmed and seeded | |
| (1 to 2) | ||
| 4 | Tomatillos; husks removed and | |
| ; cut in half | ||
| 2 | mediums | Size ripe roma tomatoes |
| 8 | ounces | Bellwether Carmody or other flavorful; sliced thinly |
| ; melting cheese | ||
| ¼ | cup | Roughly chopped cilantro leaves |
| Salt and pepper | ||
| Black Bean Salsa; (recipe follows) | ||
| 1 | slice | Avocado |
| Cilantro sprigs | ||
| Crisp tortilla chips | ||
| ¼ | cup | Finely diced red; yellow and green |
| ; bell pepper | ||
| 1½ | cup | Cooked black beans |
| ½ | cup | Finely diced onion |
| 2 | teaspoons | Minced jalapeno; (or to taste) |
| 1 | tablespoon | Chopped cilantro |
| ⅓ | cup | Chopped roma tomato |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Fresh lime juice |
| 2 | tablespoons | Olive oil |
| 1 | drop | Honey; salt and pepper to |
| ; taste | ||
Directions
GARNISH
BLACK BEAN SALSA
Char the peppers over a gas flame or under a broiler and then scrape off the blackened skin (do not wash). Remove and discard the seeds and stems and cut into large dice and set aside. Grill or roast the onion, serrano chile and tomatillos until lightly colored and chop coarsely. Remove core and seeds from tomatoes and cut into small dice. Arrange half the sliced cheese in the bottom of 4 individual earthenware dishes and scatter all of the vegetables over the top. Sprinkle half the cilantro over this and season to taste with salt and pepper. Place remaining cheese over all and top with remaining cilantro. This can all be done up to a day ahead and refrigerated until ready to serve.
To serve: place the filled dishes in a hot (425 degree) oven for 6 to 8 minutes or until cheese is nicely melted and just beginning to color. Top with a tablespoon or two of the black bean salsa and garnish with the avocado and cilantro sprigs. Serve immediately with crisp tortilla chips if desired.
Yield: 4 servings
BLACK BEAN SALSA:
Blanch the bell peppers in lightly salted boiling water for 5 seconds.
Plunge into cold water to stop cooking and drain. Combine with rest of ingredients and refrigerate. Can be stored refrigerated and covered for up to 3 days.
Converted by MC_Buster.
Per serving: 1102 Calories (kcal); 61g Total Fat; (47% calories from fat); 34g Protein; 121g Carbohydrate; 0mg Cholesterol; 41mg Sodium Food Exchanges: 4 Grain(Starch); 1½ Lean Meat; 7 ½ Vegetable; 1 Fruit; 11 ½ Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9352 Converted by MM_Buster v2.0n.