Queso Fundido with Chorizo, Shrimp and Avocado Cilantro Aioli
Appetizer for 4 or Meal for 2
For the Queso Fundido
1 fresh poblano chili pepper
8 oz. fresh chorizo
6 oz. shredded quesadilla cheese (Mexican melting—Chihuahua)
½ red onion chopped rough
1 garlic clove chopped
8-12 medium sized cooked, cleaned shrimp (shelled and deveined)
1-2 T. chopped, fresh cilantro
12 small, fresh corn tortillas
Use a cast iron pan if you have it or if not, another heavy duty pan or casserole you can put under broiler. Blister poblano pepper under broiler or on top of gas stove. Place on bowl and cover with plastic wrap for 15 minutes. Remove skin and seeds with knife and rough chop.
Brown chorizo and onion in pan with a little olive or other oil. Add peppers and garlic. Turn off flame. Top with cheese and shrimp. Broil a few minutes to melt and brown cheese a bit. Sprinkle cilantro over all. Warm tortillas in oven in foil or on brown and warm them on your gas burners. Serve with JABnow margaritas. Ole!
To make a taco, spoon fundido in corn tortilla, place a shrimp in it and top with aioli. Delish!
For the Avocado, Cilantro Aioli
Place in blender or food processor:
1 avocado, skin and pit removed
1 clove garlic
3 T. cilantro leaves
¼ onion rough chopped
Olive oil to taste (1/4 cup)
Juice of 1 fresh lime
1 t. white balsamic or other white or red wine vinegar
Salt, pepper to taste
Aioli should be runny enough to be spooned over tacos. Taste it and make it to your liking before using.
Make a JABnow Margarita
Shake with ice 1oz. JABnow lemon lime mixer (or grapefruit lime), 2-3 oz. water, 2 oz. tequila, .5 oz. orange liquor. Pour over ice in salt rimmed glass--YUM!