Fundido

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Title: Fundido
Yield: 1 servings
Categories: Cklive18, Pdate

Ingredients:

2 md Poblano peppers
1 lg Red bell pepper
1 md Red onion; peeled and
; quartered
1 Serrano chiles; stemmed and
-seeded
(1 to 2)
4 Tomatillos; husks removed
-and
; cut in half
2 md Size ripe roma tomatoes
8 oz Bellwether Carmody or other
-flavorful; sliced thinly
; melting cheese
1/4 c Roughly chopped cilantro
-leaves
Salt and pepper
Black Bean Salsa; (recipe
-follows)


----------------------------------GARNISH----------------------------------
1 sl Avocado
Cilantro sprigs
Crisp tortilla chips

------------------------------BLACK BEAN SALSA------------------------------
1/4 c Finely diced red; yellow and
-green
; bell pepper
1 1/2 c Cooked black beans
1/2 c Finely diced onion
2 ts Minced jalapeno; (or to
-taste)
1 tb Chopped cilantro
1/3 c Chopped roma tomato
1 ts Minced garlic
2 tb Fresh lime juice
2 tb Olive oil
1 dr Honey; salt and pepper to
; taste

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); 1 1/2 Lean Meat; 7 1/2 Vegetable; 1 Fruit; 11
1/2 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9352

Converted by MM_Buster v2.0n.