Dos Queso Cozymels with Langostino and Cilantro Pesto

By

Servings: 6


Ingredients:

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)

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:

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.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Reviews

Did you try this recipe?  Please sign in and provide a review.