Beef and Fontina Tostaditos Recipe - Allrecipes.com

Beef and Fontina Tostaditos

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Original recipe makes 24 tostaditos Change Servings
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Directions

  1. Preheat the oven to 350 degrees F. 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.
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Footnotes

  • Wine
  • The 1993 Iron Horse Brut Rose from California is high in acidity, which refreshes the palate after a little south-of-the-border heat.
  • 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.
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Reviews More Reviews

Oct 22, 2009

The relish on top of the tostaditos was delicious. Very flavorful and fresh. I did not like the roast beef for this. After cooking them, the meat was very dry. I made these for a cocktail party but changed the beef/fontina combo and did a recipe that was for chicken tacos instead. Those were well received.

 

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Nutrition

  • Calories
  • 93 kcal
  • 5%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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