For our “Bestaurants” show, Rach and her guests, chefs Jeff Mauro and Curtis Stone, each riff on a recipe from one of their favorite (or “best”) restaurants. Jeff chose the Chihuahua fundido with chorizo and mushrooms from Maria’s Mexican Restaurant in Chicago, where they serve the melted cheese mixture in a big fried tortilla shell alongside warm flour tortillas. In Jeff’s version, he goes the Italian-American route, making what he calls a pizza fundido, with provolone, giardiniera, sundried tomato pesto, sausage and pepperoni. He also makes homemade flour tortilla chips for dipping and coats them in barbecue chip dust, but feel free to use your favorite store-bought tortilla chips.
Note that Jeff’s online butcher shop, Mauro Provisions, sells barbecue chip dust, as well as oil-packed giardiniera.
Here’s where you can find the other restaurant-inspired recipes from this show: Rach’s Veal Francese and Curtis’ Banana-Hazelnut Croissant Bread Pudding.