Queso Fundido

It's Cinco de Mayo with Rick Bayless, our chef this go-round at I Heart Cooking Clubs. 

I wanted to make something a little over the top this week, and couldn't find anything better than Rick's Melted Mozzarella Casserole with Mushrooms and Smoky Chipotle Chile (Queso Fundido). 

I used a combination of dried (and rehydrated) shitake and oyster mushrooms along with some fresh white button mushrooms. This casserole had a deep, smoky, earthy flavor that would go well with a glass of dark beer or even a tequila cocktail. 

Cool, creamy slices of avocados were perfect with this in a warm tortilla. This can be made ahead of time because it reheats beautifully in the microwave. We'll have leftovers with some homemade tortilla chips this weekend.

Looking for recipe ideas for Cinco de Mayo? Take a peek at I Heart Cooking Clubs and see what everyone is cooking up!

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Queso Fundido - adapated from here

2 T olive oil

1 medium onion, sliced into half moons

8 oz. mushrooms (a mixture of shitake, oyster, and button mushrooms)

2 canned chipotle chiles, thinly sliced

¼ tsp salt

½ tsp dried thyme

½ tsp black pepper

8 oz. whole-milk mozzarella, shredded (don’t use fresh mozz; it won’t melt)

12 Corn tortillas or tortilla chips

Heat oven to 350°. In a large skillet, heat the oil and add onions, stirring frequently, until soft. Add mushrooms and stir until they have softened and juices have evaporated. Stir in the chipotles and add salt, thyme, and black pepper. Transfer the mixture to a 10” cast iron skillet. Stir mozzarella into the mushroom mixture, place in oven until cheese is melted, 5-10 minutes. Serve with heated tortillas for soft tacos or as a dip with tortilla chips.