Queso Fundido with Chiles and Mushrooms
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. olive oil
1 large poblano chile (about 4 oz.), seeded, cut into matchstick-size strips
1 tsp. minced garlic
4 oz. crimini mushrooms, coarsely chopped
10 oz. Monterey Jack cheese, grated (about 2-1/2 cups)
2 green onions, thinly sliced
2 tsp. red or green jalapeno chiles, stemmed, seeded and chopped
corn tortilla chips
Instructions:
Heat the oil in a medium cast-iron skillet over low heat, then add the poblano chile and garlic. Saute until the chile begins to soften, about 8 minutes. Increase the heat to medium and add the mushrooms. Saute the mushrooms until tender, about 6 minutes, then season with salt and pepper. (Can be made 6 hours ahead. Cover and chill the mixture. Re-warm it over medium heat before continuing.)
Prepare a barbecue or cook on the stove top over medium-low heat. Transfer the cast-iron skillet to the barbecue rack or stove top and add the cheese to the hot mushroom mixture. Stir until the cheese melts and the mixture begins to bubble, about 4 minutes. Sprinkle with green onions and the chopped jalapeno chiles. Serve immediately with corn tortilla chips.
Yields 4 servings.