| 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
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