QUESO FUNDIDO CON HONGOS Y CHILE CHIPOTLE (MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE)
Provided by Food Network
Yield 12 soft tacos, serving 6 as an
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. In a large skillet (preferably non-stick), 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 chile, 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. 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 more minutes. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by the warm tortillas.
WILD MUSHROOM QUESO FUNDIDO (RICK BAYLESS)
Make and share this Wild Mushroom Queso Fundido (Rick Bayless) recipe from Food.com.
Provided by Brookelynne26
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rehydrate the mushrooms. Scoop the mushrooms into a small bowl, cover with boiling water, weight with a plate to keep the mushrooms submerged and let rehydrate for 20 minutes. Drain off the liquid, pressing on the mushrooms to remove all the water. Chop into 1/4-inch pieces.
- Prepare the flavorings. Finely chop the chiles (seed them first if you wish), then chop the onion and tomato into 1/4-inch pieces. Heat the oil in a medium skillet over medium-high heat. Add the chiles, onion, tomato and mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, 7 or 8 minutes. Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
- Finish the queso fundido. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted - too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas for making soft tacos.
Nutrition Facts : Calories 321.4, Fat 18.1, SaturatedFat 8.5, Cholesterol 35.7, Sodium 239.3, Carbohydrate 27.8, Fiber 4.1, Sugar 3.1, Protein 13.4
MELTED MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE (QUESO FUNDIDO)
Provided by Food Network
Categories side-dish
Yield Enough for 12 soft tacos, serv
Number Of Ingredients 9
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.
RICK BAYLESS'S QUESO FUNDIDO
Make and share this Rick Bayless's Queso Fundido recipe from Food.com.
Provided by KathyP53
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in large skillet. Add diced tomatoes, minced jalapenos, diced onion, and a large pinch of salt. Cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in tequila and cook, stirring frequently, until skillet looks nearly dry, about 2 minutes.
- Reduce heat to low. Add cheese and cook, stirring constantly, until fully melted, about 30 seconds.
- Quickly transfer queso to a serving bowl. Sprinkle with cilantro and serve immediately with tortilla chips.
Nutrition Facts : Calories 175.2, Fat 13.9, SaturatedFat 7.6, Cholesterol 33.8, Sodium 206, Carbohydrate 3.3, Fiber 0.8, Sugar 1.9, Protein 9.8
QUESO DIP WITH TEQUILA BY RICK BAYLESS
No Velveeta here! Found this in Food and Wine's Best of the Best recipes. I usually make my [recipe=345329] College Girl's Best Queso Ever[/recipe] but this one sounds good too! Rick Bayless is super awesome.
Provided by College Girl
Categories < 15 Mins
Time 11m
Yield 3 cups-ish, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil. Add teh tomatoes, jalapenos, onion, and a large pinch of salt and cook over moderately high heat. stirring often, until softened, about 5 minutes. Add the tequila and cook, stirring frequently, until the pan looks dry, about 2 minutes.
- Reduce the heat to low. Add the cheese and cook, stirring constantly until fully melted, about 30 seconds. Quickly transfer the cheeese dip to a serving bowl. Sprinkle with the cilantro and serve immediately with hips.
WILD MUSHROOM QUESO FUNDIDO
This appetizer of melted cheese is by Rick Bayless. You could also serve it for lunch. The time is an estimate and includes the time to let the mushrooms rehydrate.
Provided by cookiedog
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rehydrate the mushrooms. Scoop the mushrooms into a small bowl, cover with boiling water, weight with a plate to keep the mushrooms submerged and let rehydrate for 20 minutes. Drain off the liquid, pressing on the mushrooms to remove all the water. Remove the stems. Chop into ¼-inch pieces.
- Preparing the flavorings: Finely chop the chiles (seed them first if you wish), then chop the onion and tomato into ¼-inch pieces. Heat the oil in a medium skillet over medium-high heat. Add the chiles, onion, tomato and mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, 7 or 8 minutes. Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
- Finishing the queso fundido: Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted - too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas for making soft tacos.
Nutrition Facts : Calories 240.5, Fat 13.6, SaturatedFat 6.4, Cholesterol 26.8, Sodium 179.5, Carbohydrate 20.8, Fiber 3, Sugar 2.2, Protein 10
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