This is a simple, fun party dish with Mexican roots - literally a Mexican “fondue”. It can be made either in a single large oven proof dish and served family style or in individual dishes. I like to use the simple Mexican glazed earthenware dishes, which really show 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
8 ounces Bellwether Farms Carmody
¼ cup roughly chopped cilantro leaves
salt and freshly ground pepper to taste
Black bean salsa (recipe below)
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 sliced cheese in the bottom of 4 individual earthenware dishes and scatter all of the vegetables on 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 up to a day ahead and refrigerate until ready to serve.

John Ash ©1999