Beef and Fontina Tostaditos

Ingredients

• 2 tablespoons cilantro leaves minced
• 48  round corn tortilla chips mini
• 2 ounces fontina shredded
• 1 teaspoon hot sauce 
• 2 tablespoons onion red finely chopped
• 4 ounces thickly roast beef sliced finely chopped
• 24 servings salt 
• 4 medium tomatillos husked finely chopped

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat the oven to 35
2. In a small bowl, combine the tomatillos, red onion, cilantro and 1/2 teaspoon of the hot sauce.
3. 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.
4. Bake the tostaditos for 5 to 7 minutes, or until the filling is hot and bubbling.
5. Transfer to a platter. Season the tomatillo relish with salt, spoon a little on top of each tostadito and serve immediately.
6. Wine Recommendation: Stuckey: The 1993 Iron Horse Brut Ros from California is high in acidity, which refreshes the palate after a little south-of-the-border heat.Triffon: Sweet-tart-spicy Southwestern flavors love fruity Gewrztraminer, and the acidity and slight sweetness in the 1996 Domaine Weinbach Cuve Laurence go nicely with the tomatillos.