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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I thought this sounded interesting as an appetizer for a Mexican meal. Recipe source: Coyote Cafe Ingredients:
1/4 cup pumpkin seeds, green and unroasted |
1 -2 leaf epazote (optional) |
1 garlic clove, roasted and peeled |
4 tomatillos |
1 leaf romaine lettuce |
8 sprigs cilantro |
1 poblano chile, roasted, peeled and seeded |
1 tablespoon olive oil |
1/4 cup chicken stock (or broth) |
salt |
12 ounces goat cheese (or farmer's cheese or queso fresco) |
2 tablespoons olive oil |
Directions:
1. In a skillet, dry roast the pumpkin seeds for 5 minutes or until they finish popping. Let cool.
2. Combine pumpkin seeds in a blender with the epazote, garlic, tomatilllos, lettuce, cilantro, poblano, 1 tablespoon olive oil, stock and salt and puree.
3. Cut cheese into 4 slices and put a slice in each of 4 gratin dishes. Brush tops of cheese with 2 tablespoons olive oil and then place under the broiler and broil until brown and bubbly (5 minutes).
4. Pour pumpkin pesto around the cheese and serve with tortilla chips (it is pretty with the colored chips).
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