Ingredients
Notes: Shishito are small, mild chilli peppers, harvested while green, and are available from select supermarkets. If unavailable, substitute jalapenos or long green chillies. Oaxaca, a semi-soft, white, stringy cow’s milk cheese that originates from Mexico, is available from specialty shops. If hard to find, use mozzarella. Salsa macha and dried jalapeno flakes are available from select supermarkets, specialty food shops and South American grocers.
Method
Heat a lightly greased barbecue or char-grill pan to medium-high. Place shishito peppers in a large bowl and drizzle with oil. Season to taste and toss to combine. Cook, turning frequently until charred and blistered (5 minutes). Remove from heat and return to bowl.
For Queso Fundido, combine tequila and cornflour in a small jug. Heat garlic, lager and lime juice in a saucepan over high heat. Bring to a simmer, then whisk in cornflour mixture. Cook for 6-8 minutes, whisking frequently, until mixture boils and thickens.
Add cheese in three batches, stirring vigorously with a wooden spoon after each addition. Once mixture has come together, season and transfer to a serving bowl. Drizzle with salsa macha and scatter with jalapeno flakes.
Serve shishito with Questo Fundido on the side.
