Mushrooms with Melted Cheese
Hongos con QuesoThis variation of queso fundido can be mild made with white button mushrooms or rich made with earthy portobellos or exotic porcini or shiitake mushrooms. Instead of wrapping the filling in soft, warm tortillas, serve this with crisp corn tortilla wedges. Each person can scoop or spoon the filling onto the chips. If fresh epazote is not available, fresh oregano can be substituted for a different herb flavor that also works well.
Ingrediënten
Makes 4 servings
- Fried Corn Tortilla Chips and Strips
- 1 tablespoon vegetable oil
- ½ medium white onion chopped
- ½ pound fresh mushrooms any kind, halved and thinly sliced
- 1 tablespoon chopped fresh epazote leaves or substitute oregano
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
- 2 cups shredded Monterey Jack cheese
Instructies
- Prepare the tortilla chips.
- Then, preheat the oven to 375°.
- In a medium skillet, heat the oil over medium heat, and cook the onion until softened, 3 to 4 minutes.
- Add the mushrooms, epazote, salt, and pepper.
- Cook, stirring, until all the moisture has evaporated, 3 to 4 minutes.
- Grease a shallow ovenproof earthenware plate or gratin dish, then transfer the mushrooms to the plate.
- Spread the cheese on top and bake until the cheese is melted and bubbly, about 6 to 8 minutes.
- Serve at once with the chips.
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