Queso Fundido with Chilies and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use a cast-iron skillet or other heavy skillet to make this recipe. Serve the bubbling cheese right from the pan, and partner the whole meal with icy Margaritas. Ingredients:
1 tablespoon olive oil |
1 large poblano chili (about 4 ounces), seeded, cut into matchstick-size strips |
1 teaspoon minced garlic |
4 ounces crimini mushrooms, coarsely chopped |
10 ounces monterey jack cheese, grated (about 2 1/2 cups) |
2 green onions, thinly sliced |
2 teaspoons chopped red or green jalapeño chili |
corn tortilla chips |
Directions:
1. Heat oil in medium cast-iron skillet over low heat. Add poblano chili and garlic and sauté until chili begins to soften, about 8 minutes. Increase heat to medium. Add mushrooms; sauté until tender, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Rewarm over medium heat before continuing.)
2. Prepare barbecue (medium-low heat). Transfer cast-iron skillet to barbecue rack. Add cheese to hot mushroom mixture. Stir until cheese melts and mixture begins to bubble, about 4 minutes. Sprinkle green onions and jalapeño chili over. Serve immediately with corn chips.
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