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

RAJAS DE CHILES Y QUESO MANCHEGO

Rajas de Chiles y Queso Manchego image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons peanut oil
1/2 cup whole epazote leaves
9 poblano or Anaheim chiles, roasted, peeled, seeded, and cut in strips
1 teaspoon sea salt, or to taste
1/2 cup heavy cream
1 cup milk
12 ounces Queso Manchego or Muenster cheese, cut into thick slices

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.

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

Melted Mozzarella Casserole with Mushrooms and Smoky Chipotle Chile (Queso Fundido) image

Provided by Food Network

Categories side-dish

Yield Enough for 12 soft tacos, serv

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil, preferably extra-virgin
1 medium red onion, sliced
6 to 8 ounces full-flavored mushrooms, such as shiitakes, oysters or practically any wild variety, stemmed (discard woody stems or finely chop them) and sliced (you'll have about 2 generous cups)
2 to 3 canned chipotle chiles en adobo, seeded and thinly sliced
Salt
12 corn tortillas, the fresher the better (store-bought are okay, but homemade will really shine here)
8 ounces mozzarella, preferably whole-milk (but not "fresh" mozzarella, which will not melt) or Mexican quesillo, shredded (you'll have about 2 cups)
A generous 1/2 teaspoon chopped fresh thyme or generous 1 teaspoon chopped fresh epazote
A little black pepper, preferably freshly ground

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.

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