Fundido

Serves 4

This is a simple, fun party dish with Mexican roots—literally a Mexican “fondue”. It can be made either in a single large ovenproof dish and served family style or in individual dishes. I like to use the simple Mexican glazed earthenware dishes, which really shows off the colorful Fundido.

2 medium poblano peppers
1 large red bell pepper
1 medium red onion, peeled and quartered
1 or 2 serrano chiles, stemmed and seeded
4 tomatillos, husks removed and cut in half
2 medium size ripe roma tomatoes
10 ounces Asadero, Oaxaca, Jack or other melting cheese, coarsely grated
1/4 cup roughly chopped cilantro leaves
Salt and freshly ground pepper to taste
Black bean salsa (recipe follows)
Garnish: Slices of avocado, cilantro sprigs and crisp tortilla chips

Char the peppers over a gas flame or under a hot broiler and then scrape off the blackened skin (do not wash). Remove and discard the seeds and stems and cut into large dice and set aside. Grill or roast the onion, serrano chile and tomatillos until lightly colored and chop coarsely. Remove core and seeds from tomatoes and cut into small dice.

Arrange half the cheese in the bottom of 4 individual earthenware dishes and scatter all of the vegetables over the top. Sprinkle half the cilantro over this and season to taste with salt and pepper. Place remaining cheese over all and top with remaining cilantro. This can all be done a few hours ahead and refrigerated until ready to serve.

To serve: Place the filled dishes in a hot (425 degree) oven for 6 to 8 minutes or until cheese is nicely melted and just beginning to color. Note: You can also melt the cheese easily in a microwave oven. Heat at full power for 3 or 4 minutes depending wattage of oven. Top with a tablespoon or two of the black bean salsa. Garnish with the avocado and cilantro sprigs. Serve immediately with crisp tortilla chips.

Black Bean Salsa

Makes about 2 cups

1/4 cup each finely diced red, yellow and green bell pepper
1-1/2 cups cooked black beans
1/2 cup finely diced onion
2 teaspoons minced jalapeno (or to taste)
1 tablespoon chopped cilantro
1/3 cup chopped roma tomato
1 teaspoon minced garlic
2 tablespoons fresh lime juice
2 tablespoons olive oil
Drops of honey, salt and freshly ground pepper to taste

Blanch the bell peppers in lightly salted boiling water for 5 seconds. Plunge into cold water to stop cooking and drain. Combine with rest of ingredients, season to taste and refrigerate. Can be stored refrigerated and covered for up to 3 days.