Mexican
Mushroom Queso Fundido
Prep Time: 10 MIN | Cook Time: 15 MIN | Servings: 4
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Prep Time
10 MIN
Cook Time
15 MIN
Servings
4
This Mexican-style melted cheese dip is delicious with the addition of sautéed white and cremini mushrooms. The wonderful gooey meld of flavors featuring Sargento® Shredded Pepper Jack Cheese will get rave reviews.
Ingredients
- FOR SALSA:
- 8 Green tomatillos
- 1/8 Onion, chopped
- 2 Garlic cloves
- 1 Serrano chili
- 2 Tbsp. Cilantro
- FOR MUSHROOMS:
- 2 Tbsp. Vegetable oil
- 1/4 Onion, chopped
- 2 cloves Garlic, chopped
- 1 cup White mushrooms
- 1 cup Crimini mushrooms
- 2 Tbsp. Cilantro
- FOR QUESO:
- 4 cups Sargento® Shredded Pepper Jack Cheese
Directions
- Char green tomatillos on a pan on medium high heat, turning occasionally
- for 5 minutes, add onion, garlic and chili, continue cooking for 5 more minutes until ingredients are lightly charred. Remove from heat, add cilantro and pulse for 10 seconds on a food processor (or until you obtain a chunky texture). Season with salt to taste and reserve.
- Heat the oil and sauté the onions until translucent, add the garlic and cook
- for 2 more minutes. Incorporate the white and crimini mushrooms, sauté on medium high heat until lightly browned, add cilantro, mix and remove from heat
- Place the cheese on a cazuela (earthenware) pot. Heat until cheese is completely melted and bubbly, add, sautéed mushrooms on top of the melted cheese (in the middle).
- Serve with warmed flour tortillas and roasted green salsa. Enjoy
