Mi Casa
Queso Fundido
Chef Virginia is back with a crowd-pleasing appetizer.
This is a wonderful easy cheese appetizer that my guests always love. You’ll notice the recipe calls for 3 individual casserole dishes or large ramekins, which are inexpensive and handy to have around the kitchen for other uses. Just make sure the ones you have are oven-proof.
Queso Fundido con Champinones y chiles verde
Melted Cheese with Mushrooms and Green Chiles
- 1 small can green chiles, chopped
- 1 Tbs butter
- 3 oz. mushrooms, sliced
- 2 cups grated mozzarella or Monterey Jack cheese
- 10 to 12 corn or flour tortillas
- Option: you can also cook 4 oz chorizo (Mexican sausage) with an extra cup of cheese and 4 extra tortillas.
- Heat oven to 400°F
- Sauté mushrooms in 1 Tbs butter, then set aside
- If using chorizo, cook until firm, crumble, set aside
- Open and drain can of green chiles
- Lightly grease 2-3 small ovenproof shallow casseroles. Place 1 cup cheese in each casserole. Add mushrooms to one, green chiles to the other and chorizo to the third. Place the casseroles on a cookie sheet and put them in the oven until the cheese melts, about 5 minutes.
- Serve hot with heated tortillas. Scoop up some cheese mixture with a fork and place it on the tortilla and eat. Garnish with avocado slices.
Chef Virginia Lopez-Hudson
Chef Virginia Hudson is a member of the Greater Kansas City Chefs’ Association and is a culinary instructor. She is also the author and creator of Hands-On Cooking: Mexican Basics on DVD. You can email Virginia with questions or to purchase her DVD at theechefgirl@aol.com.
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