Wednesday, May 2, 2007

The door is always opened to a restaurant in Mexico.

At weekly Pollo chicas lunches we frequent a local restaurant called Los Farolitos here in Torreon. The local eatery features along with the extensive taco menu one of my favorite appetizers that long ago drifted north of the border. While this is not the recipe of Farolitos it is a good Tex~Mex version. Mucho cheese, good to break it up a bit with a nice Spanish white wine.

Queso Fundido

1 fresh Poblano chile, roasted, peeled and seeded
1 red bell pepper, roasted, peeled and seeded
1 yellow bell pepper, roasted, peeled and seeded
1 1/2 cups (6 ounces) grated melting cheese, Manchego or Monterey Jack
1/2 cup grated Cotija cheese, Romano or Feta
1/2 cup grated Panela cheese, dry cottage cheese or dry ricotta
1/2 white onion, peeled and diced
Freshly ground black pepper
12 flour tortillas or corn tortillas

Preheat oven to 375 degrees. Slice chiles and peppers into 1-inch julienne strips, toss together and set aside. Place a large but shallow earthenware or 8 X 8 glass casserole in the oven to heat thoroughly, about 10 minutes. Combine the cheeses in a bowl and place in the warm casseroles and return to the oven to cook for 5 minutes. Sprinkle the cheeses over peppers, chiles & diced onion and return to the oven for 5-7 minutes longer or until cheese is completely melted and beginning to bubble. Sprinkle with freshly ground pepper and serve immediately with warmed flour tortillas.
* you can fry 2 oz of lean chorizo sausage, drain on paper towels & add that to the Queso Fundido as well.

The women of Los Farolitos, Torreon Coahuila. Smiling faces & great food! These women always seem to be happy toiling away in the open kitchen area of Los Farolitos & cooking up a storm while the customers are tempted by the scents floating across the restaurant.

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