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Queso Fundido with Griddled Salsa Roja




Source of Recipe


Stephan Pyles from "The New Texas Cuisine"


List of Ingredients




Queso Fundido

Ingredients:

2 T olive oil
1/2 small onion, chopped
1 clove garlic, minced
1 jalapeno chile, seeded and diced
1 small red bell pepper, roasted, peeled, seeded and diced
2 oz chorizo sausage
4 oz mozzerella cheese, cubed
4 oz Monterey Jack cheese, cubed
3 oz fresh goat cheese, crumbled

Preparation: Preheat oven to 400 degrees. Place an 8-inch ovenproof dish or casserole in the over while preparing the fundido.

Heat the oil in a skillet over medium-high heat until lightly smoking. Saute the onion, garlic, jalapeno, and bell pepper for 1 minute, stirring constantly. Add the chorizo and saute for about 10 minutes, breaking up with
a fork as it cooks. Pour off any excess oil and set aside.

Remove the dish or casserole from the oven and spread the cheeses over the bottom. Return from the oven and sprinkle chorizo mixture over the top. Return to the oven and heat through for about 3 minutes. Serve warm, with chips or tortillas.

********************

Griddled Salsa Roja

Ingredients:
6 ripe tomatoes, halved
2 T olive oil
1 c sliced onions
6 jalapeno chiles, seeded and sliced
4 cloves garlic, chopped
1/2 c cilantro, chopped
1/2 c fresh lime juice
2 t salt

Preparation:

Place a large cast-iron skillet over hight heat for 3 minutes, until smoking. Place the tomatoes in the skillet and char on both sides until black and somewhat soft. Remove from the skillet and lower the heat to medium. After 2 minutes, pour the olive oil into the skillet and immediately add the onions, jalapenos, and garlic. Cook for 3 minutes, stirring occasionally, until the vegetables are soft.

Remove the onions, jalapenos, and garlic from the skillet, and place in a food processor with the griddled tomatoes. Process untill all the ingredients are blended. Transfer to a bowl and add the cilantro, lime juice and salt. Makes about 1 quart.



Recipe