Melted Cheese with Guajillo and Garlic Mushrooms
Queso Fundido con Hongos al Ajillo con Guajillo
Recipe Yield
4 to 6 servings
Cooking time
30 minutes
Rate this recipe
Ingredients
- 1/4 cup olive oil
- 6 cloves garlic peeled, plus 2 tablespoons finely chopped garlic
- 3/4 cup finely chopped white onion
- 2 dried guajillo chiles stemmed, seeded and finely chopped or snipped with scissors
- 1 lb mixed mushrooms such as white button, baby bella, and wild mushrooms, thinly sliced
- 3/4 tsp kosher salt or more to taste
- 1/4 tsp freshly ground black pepper or to taste
- 4 cups grated mixed melting cheeses such as asadero, Oaxaca, Monterey Jack, or mozzarella
- 8 to 10 flour and/or corn tortillas
- Guacamole or 1 ripe avocado halved, pitted, and sliced (optional)
- Salsa of your choice for serving (optional)
To Prepare
- Preheat the oven to 450 degrees F, with a rack in the upper third. Lightly oil a large shallow baking dish.
- Heat the oil in a medium saucepan over medium heat. Add the whole garlic cloves and cook, stirring occasionally, until they soften and brown, 7 to 8 minutes. Remove with a slotted spoon and discard, leaving the flavored oil behind.
- Add the onion and guajillo chiles and cook, stirring, for 1 to 2 minutes, just until the onion begins to soften. Add the chopped garlic, stir, and cook for a minute, until fragrant. Stir in the mushrooms, salt, and black pepper and cook, stirring occasionally, until all the mushroom juices have been released and begun to evaporate and the mushrooms have begun to color, 8 to 10 minutes. Remove from the heat, taste, and adjust the salt.
- Combine the cheeses thoroughly and arrange in the baking dish. Bake for 12 to 15 minutes, or until the cheese is completely melted. Top with the mushrooms, return to the oven, and bake for another 7 to 8 minutes, until the cheese is bubbling, the edges are crusty, and the top is lightly browned.
- Meanwhile, heat a comal or large skillet over medium-low heat for at least 5 minutes. One or two at a time, depending on the size of your comal or pan, heat the tortillas, making sure they are not overlapping, until warm, puffed, and browned in spots, about a minute per side. Place in a tortilla warmer or wrap in a clean cloth or kitchen towel.
- Serve the queso bubbling hot from the oven, with the warm tortillas and guacamole or avocado slices and salsa, if desired. Let everyone assemble their own tacos at the table.
Comments
12comments inMelted Cheese with Guajillo and Garlic Mushrooms
Auds from Oz
Mar 03
Hi pati, hello from Australia. absolutely love your show, I’ve tried some of your recipes and they are amazing. It would be awesome to see on your show the names of the recipes on the screen when you make them as sometimes it’s difficult to know how to spell the names of the dishes.
Keep making your series, please. Love it!!!
Pati Jinich
Mar 13
Thanks so much for your suggestion, we will definitely take it into account!
Donna
Feb 11
Will try soon!
Pati Jinich
Mar 08
Let me know how you like them Donna 😉
Nancy Pianfetti
Feb 11
I can’t wait to try this recipe. It looks and sounds incredible! I also just watched you make Chocolate and Almond Tre Leche Cake which I’m going to make today!!!! I realized that many of your recipes are also Keto friendly and extremely flavorful!!! I miss rich flavors and I think I’ve found the perfect solution with many of your recipes! I have enjoyed your show for many years and I will continue for many more!
I can’t understand how you never, ever age Pati!!!!! For all these years that I’ve watched you, you look exactly the same…beautiful!!!
Thank you so much for your work!! You make cooking so much fun! I love to see your sons also!! Handsome young men!
Pati Jinich
Mar 13
This is incredibly kind and sweet of you Nancy, thank you!
Zorro
Feb 02
Patti,
I am going to eat this like a hungry Rhino.
………………………………..Quien come con cordura, por su salud procura …………………………………………..
Adios until Next time
Pati Jinich
Mar 13
Hahaha, enjoy!
Barbara Holland
Dec 01
Oh my! I made this recipe exactly as written but rather than make tacos, served as an appetizer with tortilla chips and homemade guacamole. It was delicious! Hubby finished it off and licked.the.spoon. Who does that? Paired perfectly with his (very American version) scrumptious tacos and topped off with Pati’s perfect flan. Thanks for this recipe. We will make it again and again!
Pati Jinich
Jan 02
So glad you guys liked this Queso so much!
Sandy
Dec 01
Hi Pati, this look so delicious but my family is allergic to garlic and to a lesser extent onions. I can put some onion in but what can I use as a substitute for the garlic?
Pati Jinich
Jan 02
Just leave the garlic out and enjoy Sandy 😉