Queso Fundido with Mushrooms and Hatch Green Chile
Serves 6
5 mins prep
20 mins cook
25 mins total
This molten cheese dip is topped with a mouthwatering mixture of sautéed shiitake mushrooms and green chiles. This queso is made with two cheeses (queso quesadilla and queso Oaxaca) combined with an irresistible mixture of sautéed mushrooms and Hatch green chile. If you can’t find Hatch chiles, substitute with Anaheim chiles, which are available in most grocery stores. Serve this queso with warm corn or flour tortillas.
2 servings
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Preheat oven to 350 degrees F.
Cut off the stems and remove the seedpods from the chile peppers. Cut into ¼-inch-wide strips about 2 inches long.
Melt butter in a large skillet and add onion and cook for 1 minute.
Add mushrooms, and cook until mushrooms begin to soften for about 5 minutes.
Place the cheese and strips of chile over the cooked mushrooms.
Place skillet in the oven and bake uncovered for about 10 to 12 minutes or until cheese is completely melted and slightly golden brown on top.
Sprinkle with fresh cilantro.
Serve with corn or flour tortillas.
