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Beef and Fontina Tostaditos

slideshow Fast Hors d'Oeuvres


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  • 4 medium tomatillos, husked and finely chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons minced cilantro
  • 1 teaspoon hot sauce
  • 4 ounces thickly sliced roast beef, finely chopped
  • 1/2 cup shredded Fontina cheese (2 ounces)
  • 48 mini round corn tortilla chips
  • Salt


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

Suggested Pairing

Try a Sparkling Rosé from California or a fruity Gewürztraminer from Alsace.

Contributed By Photo © Jonelle Weaver Published October 1999

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