Chef Ben Berryhill
Red Drum Restaurant & Bar
Mount Pleasant, S.C.
Shareable dishes like queso fundido get customers into a celebratory spirit. This easy-to-execute starter combines two cheeses, onions, tomatoes and poblanos, all quickly cooked together until hot and melted; chopped pistachios add extra crunch. Keep it warm in a skillet, small saucepan or ceramic bowl and serve with warm tortillas or chips.
1 tbsp. olive oil
1 large tomato, cored, seeded and cut into ¼-in. pieces
1 yellow onion, cut into ¼-in. pieces
1 poblano chili pepper, cut into ¼-in. pieces
8 oz. Mexican melting cheese (queso quesadilla)
1 oz. cotija cheese
1/2 cup cilantro, remove stems and chop leaves
1/2 cup toasted, salted shelled pistachios
1. In large skillet, heat olive oil over high heat. Add tomato, onion and chilies; cook until slightly browned.
2. Reduce heat to medium-low. Sprinkle cheeses over sauteed vegetables. Stir until just combined and melted. Remove from heat and serve in skillet or in a warm ceramic bowl. Garnish with cilantro and toasted salted pistachios. Serve with warm flour tortillas or crisp tortilla chips.
Photo courtesy of American Pistachio Growers