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Back to Recipe List	* Exported from MasterCook * Queso Fundido - Melted Cheese Recipe By : Mark Bittman Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small chile pepper -- preferably serrano Cooking Spray 1 tablespoon corn oil or grapeseed or other neutral oil 1 small onion -- diced 1/2 pound Mexican chorizo -- casing removed and diced or crumbled 1 pound Monterey Jack Cheese -- (or other) cut into 1/2-inch cubes Tortillas -- warm corn or wheat Preheat the oven to 375F. Roast the chile in a dry skillet over medium heat (or over an open flame), turning to brown on all sides. Cool it, then peel, seed, stem and chop. Liberally butter a 9-inch gratin or similar baking dish and put it in the oven. Meanwhile, put the oil in a large skillet and turn the heat to medium-high. Add the onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the chile and chorizo and cook, stirring occasionally, until the chorizo is cooked through, about 5 minutes more. Drain the oil from the pan. Layer the cheese across the bottom of the heated gratin dish and sprinkle the chorizo mixture on top. Bake until the cheese melts, about 10 minutes. Scoop the hot melted cheese and chorizo into warm tortillas and serve. Notes : "The original and superior version of nachos with cheese has the smoky spiciness of roasted chile and chorizo. While it can be served with tortilla chips, it is best scooped and wrapped into warm corn or flour tortillas. This makes a great simple lunch served with salad or soup." I made this with a serrano and pepper jack. Sooo good and you didn't notice the peppers at all. Rating: 4 Cooking Method: Baked Publication: The Best Recipes in the World Publication Date: 4 Page: 84 Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 6 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 25g Fat (73.1% calories from fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 406mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. Back to Recipe List * Exported from MasterCook * Quick French Onion Soup Recipe By : EatingWell Magazine Serving Size : 6 Preparation Time :0:45 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 2 large sweet onions -- sliced 2 cups chopped spring onions -- or leeks [whites and light green parts only] 2 tablespoons chopped garlic 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried 1/4 cup dry sherry -- (see Ingredient Note) 1/2 teaspoon freshly ground pepper 42 ounces reduced-sodium beef broth -- (3 14-ounce cans) 15 ounces chickpeas -- (1 can) rinsed 1/4 cup minced fresh chives or scallions 6 slices whole-wheat country bread 1 cup shredded Gruyère cheese or fontina cheese French onion soup is a favorite but it usually isn't substantial enough to make a complete meal. Solve this problem by adding fiber-rich chickpeas to a broth flavored with sherry and three kinds of onions. Of course, don't forget the gooey topping; this one is a little lighter and a lot easier to prepare at home — simply top toasted whole-wheat bread with cheese and pour the soup on to melt it. Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the "cooking sherry" sold in many supermarkets — it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store. Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir to coat. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes. Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes. Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth and chickpeas; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives or scallions. Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately. 6 servings, 1 1/2 cups each Additional ingredient notes from Hallie: chickpeas are the same thing as garbanzo beans and are a bean, not a pea. The name 'chickpea' comes from the Latin "cicer arietinum" while 'garbanzo' is the Spanish name which comes from the Greek. Also, if you want to experiment, try using a good brand of dry vermouth in place of the dry sherry. Sorry, Art, I just had to stick my loonie's worth in. <G> H. Contributed to the FareShare Gazette by Art; 20 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 308 Calories; 7g Fat (19.4% calories from fat); 14g Protein; 47g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

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