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).
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
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.