VEGETARIAN QUESO FUNDIDO WITH MUSHROOMS AND HATCH GREEN CHILE

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This molten cheese dip is topped with a mouthwatering mixture of sautéed shiitake mushrooms and green chiles. This vegetarian queso fundido recipe is made with two cheeses (quesadilla and Oaxaca) combined with an irresistible mixture of sautéed mushrooms and Hatch green chile.

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TOTAL TIME: 25 min – 2 or 3 Hatch chile peppers, roasted and peeled – 2 tablespoons unsalted butter – 5 ounces Private Selection golden oak shiitake mushrooms sliced – 1/4 cup chopped white onion – 8 ounces queso quesadilla or asadero cheese, shredded – 8 ounces queso Oaxaca, shredded – 2 tablespoons chopped cilantro – 6 corn or flour tortillas, warmed Ingredients

Steps 1-2 – 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.

Steps 3-4 – 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.

Steps 5-6 – 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.

Steps 7-8 – Sprinkle with fresh cilantro. – Serve with corn or flour tortillas.

READY!

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