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Dos Queso Cozymels with Langostino and Cilantro Pesto

Servings: 6


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)

For Cilantro Pesto:
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

Cooking Directions:

For 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, 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. 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.

For cilantro pesto: Place all ingredients in blender or food processor; process until smooth.

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