Beef And Fontina Tostaditos

1. 1

   Preheat the oven to 350u00b0. In a small bowl, combine the tomatillos, red onion, cilantro and 1/2 teaspoon of the hot sauce.

2. 2

   In a medium bowl, combine the roast beef with the Fontina and the remaining 1/2 teaspoon of hot sauce. Arrange half of the tortilla chips on a large rimmed baking sheet. Spoon the roast beef filling onto the tortilla chips and top with the remaining 24 chips.

3. 3

   Bake the tostaditos for 5 to 7 minutes, or until the filling is hot and bubbling. Transfer to a platter. Season the tomatillo relish with salt, spoon a little on top of each tostadito and serve immediately.

4. 4

   Wine Recommendation: Stuckey: The 1993 Iron Horse Brut Rose from California is high in acidity, which refreshes the palate after a little south-of-the-border heat.Triffon: Sweet-tart-spicy Southwestern flavors love fruity Gewurztraminer, and the acidity and slight sweetness in the 1996 Domaine Weinbach Cuvee Laurence go nicely with the tomatillos.

* Per serving · 4 servings · Values may vary.

No additional tips available.