Wild Mushroom Queso Fundido Rick Bayless Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESE AND MUSHROOM QUESADILLAS: QUESADILLAS DE QUESO Y HONGOS



Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 quesadillas, serving 8 as an appetizer

Number Of Ingredients 8

2 tablespoons olive oil (preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas
1 pound button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups)
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced
2 tablespoons chopped fresh epazote leaves or 1/4 cup chopped fresh cilantro leaves
Salt
8 (6-inch) fresh corn tortillas (or flour tortillas if good corn tortillas are not available)
8 ounces Mexican melting cheese (quesillo, asader, or the like) or Monterey Jack or mild Cheddar, shredded (about 2 cups)
About 1 cup salsa, store-bought or homemade

Steps:

  • The mushroom filling: In a medium skillet, heat the 2 tablespoons oil or lard over medium heat. Add the mushrooms, chiles, and epazote (if you're using cilantro, set it aside to add later), stir well, and cover. Continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice, 4 to 5 minutes. Uncover, and let briskly simmer until all the liquid has evaporated, about 3 minutes. Taste and season with salt, usually about 1/4 teaspoon. Add the cilantro now, if that's what you're using.
  • Forming and griddle-baking the quesadillas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Turn the oven on to its lowest setting. One by one, make the quesadillas: Lightly brush 1 side of each tortilla with oil, then lay it oiled side down on the hot griddle. Spread with about 1/4 cup of the cheese, leaving a 1/2-inch border all around. Spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla. When the cheese begins to melt (but before the tortilla begins to crisp), fold the tortilla in half along the line of the filling. Cook, flipping the quesadilla every minute or so, until the cheese is completely melted and the tortilla crisps, about 5 minutes in all. As each quesadilla is done, transfer it to a baking sheet and keep in a warm oven.
  • Serving the quesadillas. When all the quesadillas are done, set them out in a cloth-lined basket. Pass the salsa separately for each guest to spoon on.

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

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.

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.

RICK BAYLESS'S QUESO FUNDIDO



Rick Bayless's Queso Fundido image

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

1 tablespoon extra virgin olive oil
2 medium tomatoes, cored, seeded, and cut into 1/4-inch dice
2 fresh jalapenos, seeded and minced (I only used one)
1 small onion, cut into 1/4-inch dice
kosher salt
3 tablespoons tequila
1/2 lb monterey jack cheese, shredded
1/4 cup chopped cilantro

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

More about "wild mushroom queso fundido rick bayless recipes"

WILD MUSHROOM QUESO FUNDIDO RICK BAYLESS RECIPES
WEB 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 …
From tfrecipes.com


WILD MUSHROOM AND CHORIZO QUESO FUNDIDO - KITCHEN …
WEB Jan 10, 2018 Cook, stirring to break up the meat, until firm and crumbly (about 8 minutes). Transfer to a bowl. Preheat an oven to 425°F. Add 1 tablespoon canola oil to the same skillet over medium heat. Once the oil …
From kitchenkonfidence.com


RICK BAYLESS QUESO FUNDIDO RECIPES
WEB 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, …
From tfrecipes.com


ALL RECIPES - RICK BAYLESS
WEB Season 12 Recipes: Bayless' Best Ever. Season 5 Recipes: The Yucatan! Season 6 Recipes: Fiesta at Rick's ... Wild Mushroom Queso Fundido. Salsas, Hot Sauces and …
From rickbayless.com


QUESO FUNDIDO RECIPE - FOOD & WINE
WEB Apr 23, 2024 Pour in tequila and cook, stirring frequently, until skillet looks nearly dry, about 2 minutes. Reduce heat to low. Add cheese slowly, a little at a time, and cook, …
From foodandwine.com


MUSHROOM QUESO FUNDIDO RECIPE - NYT COOKING
WEB Apr 30, 2024 Step 2. In a medium bowl, whisk the lime juice, olive oil, vinegar and garlic with 3 tablespoons of the epazote; season the mixture with salt, pepper and crushed red pepper. Add the mushrooms and …
From cooking.nytimes.com


ALTON BROWN RECIPES: WILD MUSHROOM QUESO FUNDIDO
WEB 3/4 ounce (about 1/2 cup) dried porcini (or other wild) mushrooms Hot green chiles to taste (roughly 1 large jalapeno or 2 serranos), stemmed, seeded and finely chopped 1 …
From altonbrownrecipes.blogspot.com


WILD MUSHROOM QUESO FUNDIDO - MINNESOTA MONTHLY
WEB Jan 10, 2014 Place mushrooms into a small bowl, cover with boiling water, weight with a plate to keep mushrooms submerged, and let rehydrate for 20 minutes. Drain off liquid, …
From minnesotamonthly.com


SPICE UP LATIN WEEK WITH 3 RICK BAYLESS DISHES - TODAY
WEB Jan 18, 2008 Make it a fiesta with celebrity chef Rick Bayless' authentic Mexican recipes — pumpkinseed guacamole, roasted chile potato soup and wild mushroom queso …
From today.com


WILD MUSHROOM QUESO FUNDIDO (RICK BAYLESS) – RECIPE WISE
WEB Wild Mushroom Queso Fundido is a decadent and creamy Mexican cheese dish that is perfect as an appetizer for any occasion. This particular recipe by Rick Bayless adds a …
From recipewise.net


WILD MUSHROOM QUESO FUNDIDO
WEB Jan 9, 2013 3/4 ounce (about 1/2 cup) dried porcini (or other wild) mushrooms Hot green chiles to taste (roughly 1 large jalapeno or 2 serranos), stemmed, seeded and finely chopped 1 medium white onion, …
From onecoupleskitchen.blogspot.com


WILD MUSHROOM QUESO FUNDIDO - TODAY
WEB Jan 17, 2008 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 …
From today.com


WILD MUSHROOM QUESO FUNDIDO (RICK BAYLESS) RECIPE
WEB Rate this Wild Mushroom Queso Fundido (Rick Bayless) recipe with 3/4 oz about 1/2 cup dried porcini mushrooms (or other wild), 1 large jalapeno pepper (to taste), 1 …
From recipeofhealth.com


WILD MUSHROOM QUESO FUNDIDO RECIPE – SOUS CHEF UK
WEB Ingredients: Ingredients for Wild Mushroom Queso Fundido 200g mix of wild mushrooms 2 tbsp rapeseed or olive oil 15g butter 1 tsp ground ancho chilli Sea salt and freshly ground black pepper Juice of ¼ lemon 1 fat …
From souschef.co.uk


GOURMET RECIPES FROM - FANNETASTIC FOOD
WEB to mushroom soups), pressing on the mushrooms to remove all the water. Chop into ¼-inch pieces. 2. Preparing the flavorings. Heat the oil in a large (10-inch) skillet over …
From fannetasticfood.com


QUESO FUNDIDO WITH CHORIZO AND RAJAS - RICK BAYLESS
WEB Add the onion and cook, stirring frequently, until the onion is richly golden and the chorizo done, about 10 minutes. (If the mixture looks very oily, drain.) Stir in the poblano strips, taste and season with salt if you think …
From rickbayless.com


GREEN QUESO FUNDIDO - RICK BAYLESS
WEB Heat the oil in a large (10-inch) skillet over medium heat. Add the onion and chorizo and cook, stirring regularly and breaking up any clumps, until the chorizo is cooked through, about 10 to 15 minutes. Add the beer or …
From rickbayless.com


QUESO FUNDIDO IN FOUR FLAVORS - RICK BAYLESS
WEB Add green chile and cook until the onions brown, about 3 minutes more. Stir in the mushrooms, corn, spinach or poblano chile or red pepper and heat through (the spinach needs to be thoroughly wilted), then taste and …
From rickbayless.com


Related Search