1 1/2 tbsp Olive oil
1 large Onion, chopped
2 large Tomatoes, seeded and coarsely chopped
1/2 tsp Ground cinnamon
4 -(up to)
6 Fresh jalapeno chiles, stemmed and chopped
Salt
2 lb Meunster, jack or fontina (bleh; try chihuahua or asadero)
1 cup Small cooked shrimp
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Heat oil in a wide frying pan over medium high heat. When hot, add onion and cook until soft. Add tomatoes and cinnamon. Increase heat to high and cook stirring, for one minute. Add chopped chiles and season to taste with salt.
Trim rind from cheese and cut into 1/4 inch thick slices. Arrange in an 8 to 10 inch heatproof baking dish (skillet?) at least 1-1/2 inches deep, overlapping slices to cover bottom.
Just before serving, spread tomato mixture in a 6 inch circle on top of cheese; sprinkle with shrimp. Garnish with a whole chile.
Place dish on a grill 4 to 6 inches above a bed of medium ot coals that have been pushed to one side of barbecue. As cheese melts, move dish to cooler part of barbecue. Serve with chips. |
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