Description
Queso Fundido with Mushrooms and Hatch Green Chile is a warm, melty Mexican-inspired appetizer featuring a blend of rich cheeses, earthy shiitake mushrooms, and smoky roasted Hatch chiles. This cheesy dip is baked to bubbly perfection and served with warm tortillas, making it a perfect starter or snack for sharing.
Ingredients
Vegetables & Herbs
- 2 or 3 Hatch chile peppers (roasted and peeled)
- 5 ounces Private Selection golden oak shiitake mushrooms, sliced
- 1/4 cup chopped white onion
- 2 tablespoons chopped cilantro
Dairy & Butter
- 2 tablespoons unsalted butter
- 8 ounces queso quesadilla or asadero cheese, shredded
- 8 ounces queso Oaxaca, shredded
Other
- 6 corn or flour tortillas (warmed)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the queso fundido.
- Prepare the Hatch chiles: Remove the stems and seedpods from the roasted and peeled Hatch chile peppers. Slice them into ¼-inch-wide strips about 2 inches long for even distribution and ease of eating.
- Sauté onions: Melt the unsalted butter in a large skillet over medium heat. Add the chopped white onion and cook for about 1 minute until slightly softened and fragrant.
- Cook the mushrooms: Add the sliced shiitake mushrooms to the skillet and cook for approximately 5 minutes, stirring occasionally, until the mushrooms begin to soften and release their moisture.
- Add cheese and chiles: Evenly spread the shredded quesadilla/asadero and Oaxaca cheeses over the cooked mushrooms in the skillet. Arrange the chile strips on top of the cheese.
- Bake until bubbly: Place the skillet uncovered into the preheated oven and bake for 10 to 12 minutes, or until the cheese has fully melted and developed a slightly golden brown top layer.
- Garnish and serve: Remove the skillet from the oven and sprinkle the queso fundido with the fresh chopped cilantro. Serve immediately with warmed corn or flour tortillas for dipping and scooping.
Notes
- Roasting the Hatch chiles beforehand adds a smoky flavor and softens the skin for easy peeling.
- Use a cast-iron or oven-safe skillet to bake the queso fundido directly in the skillet.
- If you prefer spicier queso fundido, leave some seeds in the chiles or add a pinch of chili powder.
- Warm tortillas thoroughly to keep them pliable and enhance the eating experience.
- This dish is best served hot and fresh to enjoy the gooey melted cheese texture.
