I found this article: Food For Thought: Guacamole and cheese 'kamoosh'
Terry Kay Bargar
The first time I ever ate Mexican food was at a small and dingy joint on the northern fringes of Chicago.
La Choza Restaurant was located near the Howard Street “El” stop, close enough to my college campus yet far enough away that students felt like they were going “downtown.” We didn’t go to La Choza for the décor: plaster-cracked white walls, dirt- and mud-strewn floors, and plastic draped tables through which one could see colorful cloths and family photographs from “back home.” No restaurant was more authentic than La Choza and its Spanish-speaking wait staff, an anomaly in the 1970s.
The food at La Choza was incredibly delicious! I credit La Choza with turning me into the adventurous eater I am today.
Sylvester, an Oaxacan native, owned and ran the restaurant. I think he cooked, too. His cuisine featured foods typical of Oaxaca, such as spicy mole. My friends would order mole on enchiladas, over steak and with chicken, but I really never relished mole sauce. My taste buds had not yet blossomed and I preferred dishes that were blander.
For me, the winner on the menu was the kamoosh. Kamoosh was nirvana, a warmed plate of melted cheese on top of creamy avocado. It was Sylvester’s inventive play on nachos. He called it “Mexico’s threat to pizza.” I’ve never seen kamoosh on a menu anywhere else in any city in any country, not even in Mexico. For 30 years I’ve tried to duplicate that tasty kamoosh, without success. Still, my version is “fantástico!”
Terry’s Kamoosh “La Choza”
Each kamoosh serves two to four people as an appetizer.
Andover’s threat to pizza? A flour tortilla “crust” topped with layers of guacamole and cheese. This recipe tastes great, cooks quickly and is light on the budget. Toss one into the oven for a treat the whole family will love, especially the kids!
For the guacamole:
1 large garlic clove
1 small onion, quarters
2 tomatoes, quartered
2 limes (zested and juiced)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1/4 cup fresh cilantro leaves
1 jalapeno or serrano pepper, seeded and cut into chunks
6 drops hot sauce (or more to taste)
For the toppings:
1 package flour tortillas, burrito size OR 1 package flax, oat bran & whole wheat flour lavash bread
4 ounces queso blanco, shredded
4 ounces sharp cheddar cheese, shredded
1. Start by making the guacamole. For this recipe it is essential that the guacamole be perfectly smooth, so we’re going to put all the ingredients into a food processor and puree it until it’s just like velvet with no lumps or chunks. Cut open the avocado, remove the pits, and spoon out the fruit. Remember: Beauty doesn’t count here! Now add the garlic clove, onion, tomatoes, lime zest and juice, cumin, salt, pepper, cilantro, jalapeno pepper and hot sauce. Put the cover on the work bowl and take it for a spin for about 30 seconds. Scrape down the sides and whiz it around again. When the guacamole is creamy smooth then it’s done. Taste and add additional salt and pepper, if needed.
2. Preheat your broiler to high. Place the tortilla (or lavash) on a baking sheet and lightly toast it under the broiler. Then flip it over and firm it up on the other side. Remove from the oven, but keep the oven on.
3. Next, completely cover one side of the tortilla with guacamole — nice, thin layer going all the way to the edges. Think of a plasterer skim-coating the walls... we’re looking for a beautiful green layer on top of the tortilla. Got it? Great.
4. Evenly sprinkle an ounce each of queso blanco and cheddar on top of the guacamole.
5. Place the baking sheet under the broiler and cook for four to five minutes or until the cheese is melted and is beginning to bubble. Remove from oven, and cut into small pieces with a pizza wheel. Eat while still warm. Share with friends. Serve with Mexican beer and a piece of lime.