| 1 tablespoon olive oil |
|
heat in very large skillet over medium-high heat |
Place tomato and chilies into an oven-proof casserole. Cover with cheese. Broil until bubbling and golden brown |
| 1 large (285g) ripe tomato |
core, seed, cut into 1/2 cm pieces |
|
add and cook 7 minutes or until onion starts to soften and brown |
| 1 small while onion |
cut into 1/2 cm pieces |
| 2 poblano chilies |
roast, peel, seed, cut into 1/2 cm strips |
| 1 large jalapeno chile |
| 1 tablespoon blanco tequila |
|
add, cook quickly, stirring, until nearly reduced to a glaze |
| 225g Chihuahua cheese |
shredded |
| 1/2 cup coriander |
chopped |
|
sprinkle |