Queso Fundido Con Hongos Y Chile Chipotle Mozzarella Casserole With Mushrooms And Smoky Chipotle Chile Recipes

MELTED MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE (QUESO FUNDIDO)

Steps:

• The mushroom mixture: Heat the oven to 350 degrees F. In a large skillet (preferably nonstick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chiles, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate.
• Finishing the queso fundido: Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 minutes longer. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by warm tortillas.

QUESO FUNDIDO WITH CHILIES AND MUSHROOMS

Steps:

• 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.)
• 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.

RAJAS DE CHILES Y QUESO MANCHEGO

Steps:

• Over a medium high heat, in a medium-size cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time.
• Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.
• Serve hot, over Arroz Blanco.