Diablo cheese bowl

Yield: 1 Servings

Measure Ingredient
1 tablespoon Butter or margarine
3 smalls Jalapeno peppers; finely chopped
1 medium Onion; finely chopped
3 Garlic cloves; minced
2 cups Milk
2 tablespoons Butter or margarine
3 tablespoons Flour
2 Eggs
½ cup Salsa
¾ cup Shredded Cheddar cheese
½ cup Shredded Swiss cheese
½ teaspoon Finely chopped dillweed
1 tablespoon Finely chopped parsley
3 Green onions; finely chopped
1 small 8-10" (20-25 cm); round loaf of bread
2 tablespoons Melted butter or margarine
3 Garlic cloves; minced
Parsley; for garnish

This is not exactly what you asked for but I saw your post the same day I saw a review for a new cookbook called Fire and Ice which contains spicy Mexican and Soutwestern American dishes. This is a sample recipe that was with the review and I saved it because it looks fantastic. If you try it out please let me know how it comes out. Enjoy! In a skillet over medium-high heat, melt 1 tbsp. (15 mL) butter and saute peppers, onion, and garlic until onions are translucent, 3-4 minutes. In a blender, puree sauteed vegetables and milk.

In a saucepan over medium heat, blend together 2 tbsp. (30 mL) butter and flour, stirring constantly, for 2 minutes. Slowly add milk mixture and cook, whisking constantly, until mixture begins to thicken. Remove from heat and put 1 cup (250 mL) of mixture into blender. Add eggs to blender and blend until well mixed. Return saucepan to stove over medium heat and very slowly pour in egg mixture, whisking constantly. Continue whisking until mixture thickens. Add salsa, cheeses, dill, parsley and green onions, whisking constantly. When cheese is melted and thoroughly blended, reduce heat to low and keep warm while preparing bread bowl.

Preheat oven to 375F (190C). Cut top off bread, remove most of soft interior and tear it into bite-sized pieces for dipping later, leaving a 1" (2½ cm) thick shell. Brush inside of loaf with 2 tbsp. (30 mL) melted butter and garlic. Bake, uncovered, until bread just begins to brown on inside, no more than 5 minutes. Remove from oven and place on a serving dish.

Fill bread with warm cheese sauce. Let extra sauce spill over sides and onto plate. Garnish with parsley and serve immediately with previously torn bread pieces and sliced baguette.

Serves 6.

Posted to EAT-L Digest by Patricia Williams <pie@...> on Dec 2, 1997

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