Queso Fundido With Sausage And Chipotle Chilies Recipes

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QUESO FUNDIDO CON HONGOS Y CHILE CHIPOTLE (MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE)



Queso Fundido con Hongos y Chile Chipotle (Mozzarella Casserole with Mushrooms and Smoky Chipotle Chile) image

Provided by Food Network

Yield 12 soft tacos, serving 6 as an

Number Of Ingredients 9

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

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.

QUESO FUNDIDO WITH SAUSAGE AND CHIPOTLE CHILIES



Queso Fundido with Sausage and Chipotle Chilies image

Categories     Cheese     Bake     Super Bowl     Casserole/Gratin     Sausage     Hot Pepper     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1/2 pound hot Italian sausages, casings removed
1 3/4 cups chopped onion
1 cup chopped fresh cilantro
2 teaspoons chopped canned chipotle chilies*
10 ounces Monterey Jack cheese, grated (about 2 1/2 cups packed)
12 6-inch-diameter flour or corn tortillas
*Canned chipotle chilies in adobo sauce are available at Latin American markets and most supermarkets.

Steps:

  • Preheat oven to 350°F. Sauté sausages and onion in large skillet over medium-high heat until brown, breaking up clumps of sausage with back of spoon, about 10 minutes. Mix in 1/2 cup cilantro and 1 teaspoon chipotle chilies. Transfer mixture to 9-inch-diameter baking dish. Mix cheese and remaining 1/2 cup cilantro and 1 teaspoon chipotle chilies in medium bowl. Sprinkle cheese mixture over sausage mixture. Bake casserole 10 minutes.
  • Wrap tortillas in aluminum foil. Place tortillas in oven to heat through. Continue to bake casserole until cheese bubbles, about 10 minutes.
  • Serve casserole with warm tortillas.

QUESO FUNDIDO



Queso Fundido image

This ooey, gooey cheese dip gets a little kick from the addition of fresh jalapeño pepper and chorizo sausage. Serve the dip hot with soft tortillas, or tortilla chips, depending on your mood.

Provided by Melissa Clark

Categories     easy, dips and spreads, appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

3 ounces chorizo, sliced 1/4 inch thick
1 teaspoon olive oil
1/2 to 1 jalapeño pepper, seeded, if desired, and finely chopped
1/2 pound Oaxacan cheese, mozzarella or Monterey Jack cheese, diced small
1 tablespoon chopped fresh cilantro
Corn or flour tortillas, for serving

Steps:

  • In a medium skillet or a flame-proof gratin dish over moderate-high heat, cook chorizo until golden, about 5 minutes. Remove with a slotted spoon, leaving any rendered fat in pan.
  • Stir in olive oil and jalapeño. Cook for 1 minute. Add cheese, and reduce heat to medium-low. Cook, stirring constantly, until cheese is fully melted, about 3 minutes. Garnish with cilantro and chorizo and serve hot from pan with tortillas for scooping up mixture.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 14 grams, Sodium 603 milligrams, Sugar 0 grams

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