Garlic Mushroom Queso Dip Recipes

CHORIZO MUSHROOM QUESO DIP

Chorizo Mushroom Queso Dip image

Provided by Rachael Ray : Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1/2 tablespoon extra-virgin olive oil, a drizzle
1/2 pound Spanish or Mexican chorizo, diced or casings removed and crumbled
1/2 pound mushroom caps, quartered
1 pound Mexican melting cheese or Monterey Jack or Pepper Jack cheese, diced
1 bag corn tortillas or blue corn tortillas, any variety
2 scallions, thinly sliced

Steps:

Preheat oven 375 degrees F
Heat extra-virgin olive oil in small skillet over medium-high heat. Add the chorizo and saute until the brown and the fat is rendered. Stir in the mushrooms and cook until just tender, 6 to 7 minutes. Transfer to small casserole or baking dish, top with cheese and bake until bubbly. Remove from the oven, garnish with scallions and serve with chips for dipping.

QUESO FUNDIDO WITH CHILIES AND MUSHROOMS

Queso Fundido with Chilies and Mushrooms image

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.

Yield Serves 4

Number Of Ingredients 8

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

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.

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