Beef and Fontina Tostaditos
- Prep Time: -
- Cook Time: -
- Serves: 8
Recipe Provided By: Food & Wine
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Ingredients
- 4 medium tomatillos, husked and finely chopped
- 2 tablespoons finely chopped red onion
- 2 tablespoons minced cilantro
- 1 teaspoon hot sauce
- 4 ounces thickly sliced roast beef, finely chopped
- 1/2 cup shredded Fontina cheese
- 48 mini round corn tortilla chips
- Salt
Nutrition Info
Per Serving
- Calories: 94 kcal
- |
- Carbohydrates: 7 g
- |
- Dietary Fiber: 0 g
- |
- Fat: 5 g
- |
- Protein: 5 g
- |
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
Cooking Directions
- Preheat the oven to 350 degrees F. In a small bowl, combine the tomatillos, red onion, cilantro and 1/2 teaspoon of the hot sauce.
- In a medium bowl, combine the roast beef with the Fontina and the remaining 1/2 teaspoon of hot sauce. Arrange half of the tortilla chips on a large rimmed baking sheet. Spoon the roast beef filling onto the tortilla chips and top with the remaining 24 chips.
- Bake the tostaditos for 5 to 7 minutes, or until the filling is hot and bubbling. Transfer to a platter. Season the tomatillo relish with salt, spoon a little on top of each tostadito and serve immediately.
Yield: 8 servings
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Notes:
Wine
The 1993 Iron Horse Brut Rose from California is high in acidity, which refreshes the palate after a little south-of-the-border heat.
Sweet-tart-spicy Southwestern flavors love fruity Gewurztraminer, and the acidity and slight sweetness in the 1996 Domaine Weinbach Cuvee Laurence go nicely with the tomatillos.
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tasty
我是一æ - April 23, 2007 11:38:42 PM PST1 of 1 found this review helpful.
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