3 ozs. queso barra (or similar smoked-style cheese)
2 ozs. portobello mushrooms, roasted & diced
1 oz. Hatch green chilies, roasted, peeled & diced
1 oz. Texas-style salsa
1/2 oz. rum, Bacardi 151
4 ea. tortilla, 6” flour
1 1/2 ozs. chips, tortilla
- Place cheese in small cast-iron skillet and place in salamander until cheese is beginning to melt and caramelize.
- In separate sauté pan, heat mushrooms, chilies, and salsa. Pour salsa mixture over cheese and back into salamander until bubbling hot; add rum and light when ready to serve.
- Serve with warm flour tortillas and corn tortillas.
Submitted by Gilbert Moore, Executive Chef, Horseshoe Bay (Texas) Resort