Recipe - Queso Al Horno

Fried Tortilla Chips
1 One half tablespoon Olive Oil
1 lg Onion; Chopped
2 lg Tomatoes; Canned,
Seeded/Coarsely Chop
One fourth teaspoon Ground Cinnamon
4 Jalapeno Chiles Or Small
Chiles; Stemmed/Chopped
Salt; (Optional)
2 pound Muenster; Jack Or Fontina
Cheese
1 cup Small Cooked Shrimp
1 Fresh whole jalapeno chile

Prepare Fried Tortilla Chips; set aside Heat oil in a wide frying pan over
mediumhigh heat. When oil is hot, add onion and cook, stirring, until soft
about 10 minutes. Add tomatoes and cinnamon. Increase heat to high and
cook, stirring, for 1 minute. Add chopped chiles and if desired, season to
taste with salt. set aside Meanwhile, trim rind from cheese and cut into
One fourth inch thick slices. Arrange in an 8 to 10 inch heatproof baking dish at
least 1 One half inches deep, overlapping slices to cover bottom. (At this
point, you may cover and let stand for up to 4 hours at room
temperature;cover and refrigerate tomato mixture separately.) Just before
serving, spread tomato mixture in a 6inch circle on top of cheese;
sprinkle with shrimp. garnish with whole chili. Place dish on a grill 4 to
6 inches above a bed of mediumhot coals that have been pushed to one side
of barbecue. As cheese melts, move dish to cooler part of barbecue. Offer
chips to scoop up.

Recipe by: Sunset Mexican Cookbook

Posted to EATL Digest by kATHERINE L Smith ksmith3002@JUNO.COM on Dec
2, 1997