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Epicurious

Queso Fundido with Chilies and Mushrooms

4.1

(11)

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.

Recipe information

  • Yield

    Serves 4

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

Preparation

  1. Step 1

    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.)

    Step 2

    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.

TagsDipPoblano ChileChileVegetableCrimini MushroomMushroomMonterey JackCheeseDairyJalapeñoScallionOnionRoot VegetableSnackVegetarianNut FreeGrillingCast Iron SkilletSuper BowlBon Appétit
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