Make Ahead

Queso Fundido con Hongos

February 13, 2011
1 Ratings
Photo by Bobbi Lin
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 4 to 6
Author Notes

Typically when I enter a recipe for Food52, I make it, 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, but I find that to be a little greasy and 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 available at Latin markets here in Texas but I am not sure of that is true elsewhere. —aargersi

Test Kitchen Notes

WHO: Aargersi has four contest wins under her belt, proving everything's bigger (and better) in Texas.
WHAT: A very serious, very cheesy, very comforting comfort food.
HOW: Combine sautéed onions and peppers with cheese. Top with a mushroom mixture (including sherry-soaked chanterelles) and corn smut, then bake until the cheese is melty and bubbly.
WHY WE LOVE IT: Queso Fundido had us at "melted cheese," but once we tasted it, we discovered a depth of flavors—wine from the rehydrated chanterelles, rich earthiness from the corn smut, and a touch of sweetness from the currants. Even after all the tortillas were gone, we spooned this straight out of the pan. —The Editors

What You'll Need
  • 1/2 cup dried chanterelle mushrooms
  • 1/2 cup dry sherry
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup thinly sliced red onion
  • 1 poblano pepper, seeded and thinly sliced
  • 1 teaspoon ground cumin
  • 1 pinch salt, plus more to taste
  • 1 tablespoon minced garlic
  • 1/2 cup sliced button mushrooms
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 1/2 cups Oaxaca cheese (or other melting Mexican cheese)
  • 2 handfuls huitlacoche (corn smut); this stuff is NOT attractive when you open the can or jar, but it is seriously good!
  • 1 tablespoon crema Mexicana (or sour cream if you can't find crema)
  • 1/4 cup pecan pieces, toasted in a dry skillet
  • 1/4 cup currants
  • 1 bunch warm tortillas (I like a combination of flour, spicy flour, and corn to suit all tastes)
  1. In a small bowl, soak the dry chanterelles in the sherry until they have rehydrated. I sometimes place them in the microwave them for 1 minute to speed things up.
  2. Melt 1 tablespoon butter in a skillet over medium heat. Add in the onion, poblano, and cumin, and a pinch of salt. Sauté until the onion and pepper are just tender but not mushy. Remove from the skillet and set aside.
  3. Drain the chanterelles and roughly chop them. Melt the remaining tablespoon of butter in the skillet still on medium heat, and add in the garlic. After a couple of minutes, add the chanterelle and button mushrooms and salt to taste. Sauté until they are cooked through and soft.
  4. Heat the oven to 375° F. Butter a baking dish (or an iron skillet—whatever you are going to serve the Queso in—make it large enough to accommodate 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 it 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, roughly 15 minutes. 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.

See what other Food52ers are saying.

  • jennifer
  • em-i-lis
  • drbabs
  • inpatskitchen
  • Midge

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

26 Reviews

jennifer June 9, 2018
Ok, I'm no kitchen virgin, but this is the first time I've ever heard of, ahem, corn smut.
Erin L. November 18, 2016
How large of a skillet should you use? Thanks.
aargersi November 18, 2016
a small iron skillet or baking dish - it's not real baking so not a big deal if it's not the exact right size - an 8" skillet or dish would be fine
em-i-lis October 19, 2015
This sounds FABULOUS! Congrats, Abbie!
beejay45 October 13, 2015
Sorry, but I cannot do corn smut. However, everything else sounds great, and this is so different from my very basic queso fundido that I have to try it. Thanks!
drbabs October 13, 2015
Abbie!! Congratulations on the Wildcard!
inpatskitchen October 12, 2015
Congrats on the Wildcard win! Don't no where I'll find corn smut up here but I'm sure going to try!
inpatskitchen October 12, 2015
Sarah J. October 12, 2015
You can buy it in a can or a jar!
aargersi October 13, 2015
AMAZON! Of course. I just checked, and they have it. Amazon has everything
Lindsay-Jean H. October 14, 2015
In case it saves you any time Pat, I went on a treasure hunt for it this week, and didn't find it in the international aisles of any of the major grocery stores in our neck of the woods (Meijer, Kroger, etc). I finally found it today at a Latin American market, so if you don't have one close to you, +1 for Amazon.

Looking forward to trying this tomorrow Abbie!
inpatskitchen October 14, 2015
Thanks Abbie and Lindsey-Jean! Latin American markets are a bit of a trek from where I'm at but I'm good with Amazon!
Midge February 15, 2011
I've never heard of Queso Fundido! Sounds amazing.
Aliwaks February 15, 2011
Damn girl you beat me to it! ..I was like Ha! Queso fundido! I have to think of something else.
aargersi February 15, 2011
No you don't! There are 100 different ways to do queso fundido! Enter yours so I can try it!!!!
Aliwaks February 15, 2011
Seriously mine is boring.. I gots something else up my sleeve.
gingerroot February 14, 2011
This sounds really delicious...I may just eat melted cheese all week long!
Sadassa_Ulna February 13, 2011
This sounds amazing!
drbabs February 13, 2011
You know you're in the 2nd largest state in the union when you're dipping tortillas into queso... would love to try this!
aargersi February 13, 2011
Indeed! (and you know you're in the largest state in the union when you're anchored down in Anchorage :-)
drbabs February 14, 2011
exactly! your dip made me think of that song for some reason!
hardlikearmour February 13, 2011
aargersi February 13, 2011
Cheeeeeeeeeeeeeeese Grommit! Cheese ............
dymnyno February 13, 2011
This really sounds like comfort food...delicious!!
aargersi February 13, 2011
It is! Wine thoughts? We usually have beer ...
ChefJune October 13, 2015
can't believe I never saw this recipe before! Wine with THIS Queso Fundido? Russian River Pinot Noir for me. I think I'll make this over the weekend. YUM!