1 poblano pepper, cut into small strips
3 tablespoons chopped onion
1 teaspoon minced garlic
1 teaspoon minced Serrano pepper
1 teaspoon dried thyme
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 1/2 cups milk
1 1/2 cups whipping cream
1 1/2 cups (6 ounces) Wisconsin Rofumo Cheese, shredded
1 pound cooked langostino meat or shrimp, chopped
1 1/2 cups (6 ounces) Wisconsin Mozzarella or
Jalapeño Jack Cheese, shredded
12 medium flour tortillas
1 pound tortilla chips
Cilantro Pesto (recipe to follow)
1/2 cup cilantro, lightly packed
6 tablespoons olive oil
1/4 cup (1 ounce) grated Wisconsin Parmesan Cheese
1/4 cup chopped pecans, toasted if desired
2 tablespoons chopped pickled jalapeño peppers
1 tablespoon chopped garlic
1 tablespoon lemon juice
To make salsa, sauté peppers, onion, garlic and thyme in olive oil; set aside.
In a saucepan, melt butter; blend in flour, bouillon granules, salt and white pepper; cook for 1 minute. Stir in milk and cream; bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, then remove from heat. Blend in Rofumo Cheese, stirring until melted; blend in salsa.
To serve, place 1/3 cup cream mixture into each serving bowl; top each with 2 1/2 ounces langostino meat or shrimp and 1/4 cup Mozzarella Cheese. Broil serving bowls 3 inches away from heat for about 1 minute until golden brown. Top each bowl with 1 tablespoon cilantro pesto. Serve with flour tortillas for spreading, and tortilla chips for dipping.
Cilantro Pesto: Place all ingredients in blender or food processor; process until smooth.