Queso Fundido con Chiles y Champinones (Chile and Mushroom Fondue)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 Tbsp. vegetable oil
2 large poblano chiles, peeled, seeded and cut into matchstick-size strips
2 garlic cloves, finely minced
4 oz. fresh mushrooms, chopped
2-1/2 cups grated Chihuahua*, Manchego or Jack cheese
2 green onions or scallions, thinly sliced
1 red and one green jalapeño, seeded and chopped
Instructions:
Preheat oven to 325F. Heat the oil in a large, oven-proof skillet or clay cazuela and sauté the poblano chile strips, garlic and mushrooms for 5 minutes.
Add the cheese, green onions, jalapeños and salt to taste. Stir to blend well and simmer until the cheese melts.
Place the cazuela in the oven or transfer to small, individual cazuelas or ramekins. Bake for 10 minutes. Serve immediately with tortillas or totopos. Recipe from El Restaurante Mexicano, September/October 2003.