Fundido
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
56
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 medium
Poblano Pepper1 large
Red Bell Pepper1 medium
Red Onion (peeled and quartered)2 medium
Roma Tomatoes (size ripe)1
Salt1.5 cups
Black Bean (cooked)1 cup
Onion (finely diced)2 tsps
Jalapeno (minced)1 tbsp
Cilantro (chopped)1 cup
Roma Tomato (chopped)1 tsp
Garlic (minced)2 tbsps
Lime Juice (fresh)2 tbsps
Olive OilDirections:
1
Char the peppers over a gas flame or under a broiler and then scrape off the blackened skin (do not wash)
2
Remove and discard the seeds and stems and cut into large dice and set aside
3
Grill or roast the onion, serrano chile and tomatillos until lightly colored and chop coarsely
4
Remove core and seeds from tomatoes and cut into small dice
5
Arrange half the sliced cheese in the bottom of 4 individual earthenware dishes and scatter all of the vegetables over the top
6
Sprinkle half the cilantro over this and season to taste with salt and pepper
7
Place remaining cheese over all and top with remaining cilantro
8
This can all be done up to a day ahead and refrigerated until ready to serve
9
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
10
Top with a tablespoon or two of the black bean salsa and garnish with the avocado and cilantro sprigs
11
Serve immediately with crisp tortilla chips if desired
12
Blanch the bell peppers in lightly salted boiling water for 5 seconds
13
Plunge into cold water to stop cooking and drain
14
Combine with rest of ingredients and refrigerate
15
Can be stored refrigerated and covered for up to 3 days