Fundido

Recipe Ingredients

2 teaspoons	10ml	Poblano peppers (medium)
1 teaspoon	5ml	Red bell pepper (large)
1 teaspoon	5ml	Red onion - peeled, quartered (medium)
1		Serrano chile - (to 2) - stemmed, seeded
4		Tomatillos - husks removed,
		And cut in half
2		Ripe Roma tomatoes (medium)
8 oz	227g	Bellwether Carmody - sliced thinly
		(or other flavorful melting cheese)
1/4 cup	4g / 0.1oz	Roughly chopped cilantro leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
		Black Bean Salsa - see * Note
		Avocado slices - for garnish
		Cilantro sprigs - for garnish
		Crisp tortilla chips - for serving

Recipe Instructions

* Note: See the "Black Bean Salsa" recipe which is included in this collection.

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9352) - from the TV FOOD - NETWORK

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