DAVID OSBORNE/BLUE COAST BURRITO
Grill 1 medium-size tomato on all sides. While the tomato is grilling, heat 2 cups of chicken broth over low heat. Add:
2 Cups of water
3/4 teaspoon of finely diced Jalapenos
1 and 1/2 tablespoons of finely diced onions
1/3 of a chipotle pepper
1/3 teaspoon of minced garlic
1/3 teaspoon of salt
1/3 teaspoon of sugar
1/3 teaspoon of cumin
3/4 teaspoon of white vinegar
Juice of one slice of lime
Stir for 3 minutes until hot. Add 5 ounces of shredded queso cheese. Add the grilled tomato. Stir for 2 minutes. Blend all ingredients using a blender or food processor until smooth.
Add any desired toppings and serve.
Black or pinto beans
Makes 6 servings