Queso Fundido with Mushrooms and Poblanos

This is a simple vegetarian app adored by omnivores and herbivores alike. Unlike a traditional queso dip, you fix yourself essentially a taco filled with earthy vegetables and majestic cheese pulls. It’s melty not dippy. I like to use mini tortillas here because it’s pretty rich, more people get to try it, and, added bonus, you don’t have the random guy no one knows very well taking all the cheese and making a monster burrito out of it while everyone looks on jealous and aghast.

queso fundido with mushrooms and poblanos

Queso Fundido with Mushrooms and Poblanos

Pad of butter

1/3 lb button mushrooms, roughly sliced (about 6-8 mushrooms)

¼ small white onion, diced

1 clove garlic, minced

1 poblano pepper

Squeeze of lime 

½ lb Oaxaca cheese, freshly grated (mozzarella works too)

½ lb Monterrey Jack cheese, freshly grated 

 For serving:

Cast iron skillet or other baking dish

Small corn tortillas, street taco style (or flour if you prefer!)

Chopped cilantro

Cook the veg

1.     Melt the butter over medium heat. Add the onion and cook for 4 minutes, until softened and translucent. Add garlic and mushroom slices and cook for a further 3-4 minutes.

2.     Now for the poblano. Either turn your stove top on and place poblano directly on the flame, turning frequently, until evenly charred OR place pepper on a foil lined baking sheet and turn broiler on high, turning poblano every few minutes until charred. Once charred, place the pepper into a small bowl and cover tightly with saran wrap so that it steams slightly. Allow to cool a bit. Once cooled the skin will release from the pepper, making it easier to peel off. Peel it, seed and devein it, and chop it into cubes the size of your little mushrooms. 

3.     Throw the poblano in with the other vegetable, season with a generous pinch of salt, a squeeze of lime and give it a great big stir. 

Queso time 

1.     Preheat oven to 425.

2.     Mix the two grated cheeses together, put half in the bottom of the baking dish of your choosing. Top with the vegetables. Finish off with the second half of the cheese.

3.     Bake until cheese is melted, bubbling and brown on top and on the edges, about 20 minutes. If you need an extra push, you can broil it at the end for a couple of minutes.

4.     While queso is baking, warm tortillas one at a time over the open flame of your stovetop burner. I do this until on high heat until each side is lightly charred, but the tortillas are still supple and not crunchy. Keep warm in a tortilla warmer or make a little bed for them out of napkins. If you’re using flour just warm them gently, don’t char. 

Top queso fundido with chopped cilantro if you like it and serve alongside warmed tortillas.