QUESO FUNDIDO CON HONGOS Y CHILE CHIPOTLE (MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE)
Provided by Food Network
Yield 12 soft tacos, serving 6 as an
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. In a large skillet (preferably non-stick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chile, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate. Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 more minutes. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by the warm tortillas.
MELTED MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE (QUESO FUNDIDO)
Provided by Food Network
Categories side-dish
Yield Enough for 12 soft tacos, serv
Number Of Ingredients 9
Steps:
- The mushroom mixture: Heat the oven to 350 degrees F. In a large skillet (preferably nonstick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chiles, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate.
- Finishing the queso fundido: Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 minutes longer. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by warm tortillas.
MOZZARELLA CASSEROLE WITH MUSHROOMS AND CHIPOTLE CHILE
This is a wonderful, full flavored, adaptable recipe. You can add some ground beef, chicken or just leave them meatless.
Provided by Kaccy G.
Categories Savory
Time 30m
Yield 12 soft tacos
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees F.
- In a large skillet (preferably nonstick), heat the oil over medium-high.
- Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes.
- Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer.
- Stir in the sliced chiles, then taste and season with salt, usually about 1/4 teaspoon.
- Transfer the mixture to a 9- or 10-inch shallow baking dish, like a pie plate.
- Very lightly dampen a clean kitchen towel.
- Check the tortillas to make sure none are stuck together.
- Wrap them in the towel, then in foil, sealing the edges tightly.
- Place in the oven and set the timer for 7 minutes.
- When the timer goes off, stir the shredded cheese into the warm mushroom mixture.
- Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 minutes longer.
- Sprinkle with the thyme and black pepper and serve without a moment's hesitation, accompanied by warm tortillas.
Nutrition Facts : Calories 130.9, Fat 6.7, SaturatedFat 2.8, Cholesterol 14.9, Sodium 130.3, Carbohydrate 12.5, Fiber 1.8, Sugar 1, Protein 6.1
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