| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Mexican | 12 | Servings |
INGREDIENTS
| Fried Tortilla Chips | ||
| 1 1/2 | tb | Olive Oil |
| 1 | lg | Onion; Chopped |
| 2 | lg | Tomatoes; Canned, Seeded/Coarsely Chop |
| 1/4 | ts | Ground Cinnamon |
| 4 | Jalapeno Chiles Or Small Chiles; Stemmed/Chopped | |
| Salt; (Optional) | ||
| 2 | lb | Muenster; Jack Or Fontina Cheese |
| 1 | c | Small Cooked Shrimp |
| 1 | Fresh whole jalapeno chile |
INSTRUCTIONS
Prepare Fried Tortilla Chips; set aside Heat oil in a wide frying pan over medium-high heat. When oil is hot, add onion and cook, stirring, until soft about 10 minutes. Add tomatoes and cinnamon. Increase heat to high and cook, stirring, for 1 minute. Add chopped chiles and if desired, season to taste with salt. set aside Meanwhile, trim rind from cheese and cut into 1/4 inch thick slices. Arrange in an 8 to 10 inch heatproof baking dish at least 1 1/2 inches deep, overlapping slices to cover bottom. (At this point, you may cover and let stand for up to 4 hours at room temperature;cover and refrigerate tomato mixture separately.) Just before serving, spread tomato mixture in a 6-inch circle on top of cheese; sprinkle with shrimp. garnish with whole chili. Place dish on a grill 4 to 6 inches above a bed of medium-hot coals that have been pushed to one side of barbecue. As cheese melts, move dish to cooler part of barbecue. Offer chips to scoop up. Recipe by: Sunset Mexican Cookbook Posted to EAT-L Digest by kATHERINE L Smith <ksmith3002@JUNO.COM> on Dec 2, 1997
A Message from our Provider:
“Give God what’s right — not what’s left.”