Queso Fundido con Hongos

By • February 13, 2011 13 Comments

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Author Notes: Typically when I am going to enter a recipe for Food52, I make it and tweak it and take it's picture before I post it. I have made this so often though that I can type it up without making it right now, though if time allows I will later in the week, after all, it's delicious!! Queso Fundido is often made with chorizo - I find that to be a little greasy / heavy, so I make a vegetarian version with mushrooms and toasty nuts, and a hint of sweet from the currants. Also - if you can find huitlacoche (cuitlacoche) it is wonderful with this! It is readily available at Latin markets here in Texas but I am not sure of that is true elsewhere ... aargersi

Serves 4-6

  • 1 1/2 cups shredded monterey jack cheese
  • 1 1/2 cups Oaxaca cheese (or other melting Mexican cheese)
  • 1/2 cup dried chantrelle mushrooms
  • 1/2 cup dry sherry
  • 1/2 cup sliced button mushrooms
  • 3-4 spoonfuls huitlacoche (corn mushroom) - this stuff is NOT attractive when you open the can or jar, but it is seriously good!
  • 1 teaspoon ground cumin
  • 1 poblano pepper, seeded and thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon minced garlic
  • a pinch or 2 of salt
  • 2 tablespoons unsalted butter
  • 1/4 cup pecan pieces, toasted in a dry skillet
  • 1/4 cup currants
  • 1 large dollop crema mexicana (or sour cream if you can't find crema)
  • warm tortillas - your favorite, I like a combo of flour, spicy flour and corn to suit all tastes)
  1. Soak the dry chantrelles in the sherry until they have rehydrated - I nuke them for a minute to speed things up.
  2. Melt 1 tbs butter in a skillet over medium heat. Add in the onion, poblano and cumin, and a pinch of salt. Saute until the onion and pepper are just tender but not mushy. Remove them from the skillet and set aside.
  3. Now drain the chantrelles and rough chop them. Melt the other tbs of butter in the skillet still on medium heat, and add in the garlic. After a couple of minutes add the mushrooms and a pinch of salt.. Saute until they are cooked through and soft.
  4. Heat the oven to 375. Butter a baking dish (or an iron skillet - whatever you are going to serve the queso in - make it large enough to accomodate all of the ingredients.) Toss the cheese together with the onion and pepper mixture. Spread that into the skillet, then top with the mushroom mixture. You can just spread it over top, or arrange in a line down the middle which I think is prettier. Spoon the huitlacoche over too, if you are able to find some. Pop the dish into the oven until the cheese is melted and bubbly. You can wrap the tortillas in foil and put those in the oven to warm at them same time.
  5. Remove the queso from the oven, top with the dollop of crema, and sprinkle the toasted pecans and currants on top. Serve with warm tortillas.

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