Queso Fundido Con Hongos Y Chile Chipotle Mozzarella Casserole With Mushrooms And Smoky Chipotle Chile Recipes

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.

Steps:

• Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips.

Steps:

• Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
• Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
• Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

Steps:

• Over a medium high heat, in a medium-size cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time.
• Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.
• Serve hot, over Arroz Blanco.

Steps:

• Preheat oven to 350°F. Sauté sausages and onion in large skillet over medium-high heat until brown, breaking up clumps of sausage with back of spoon, about 10 minutes. Mix in 1/2 cup cilantro and 1 teaspoon chipotle chilies. Transfer mixture to 9-inch-diameter baking dish. Mix cheese and remaining 1/2 cup cilantro and 1 teaspoon chipotle chilies in medium bowl. Sprinkle cheese mixture over sausage mixture. Bake casserole 10 minutes.
• Wrap tortillas in aluminum foil. Place tortillas in oven to heat through. Continue to bake casserole until cheese bubbles, about 10 minutes.
• Serve casserole with warm tortillas.