Beef and Fontina Tostaditos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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, shredded (2 ounces) |
48 mini round corn tortilla chips |
salt |
Directions:
1. Preheat the oven to 350°. In a small bowl, combine the tomatillos, red onion, cilantro and 1/2 teaspoon of the hot sauce.
2. 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.
3. 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.
4. Wine Recommendation: Stuckey: The 1993 Iron Horse Brut Rosé from California is high in acidity, which refreshes the palate after a little south-of-the-border heat.Triffon: Sweet-tart-spicy Southwestern flavors love fruity Gewürztraminer, and the acidity and slight sweetness in the 1996 Domaine Weinbach Cuvée Laurence go nicely with the tomatillos.
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