Queso Fundido with Roasted Mushrooms


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This irresistible, dippable melted cheese is best served immediately with a large bowl of sturdy tortilla chips. Sauteed poblano pepper folded inside and golden mushrooms spooned on top make each bite both satisfying and absolutely swoon-worthy.

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Yields:
4 serving(s)

Total Time:
30 mins

Cal/Serv:
356

  • 8 oz.

    mixed mushrooms, trimmed and sliced (we used cremini, oyster, and shiitake)

  • 2 tbsp.

    olive oil, divided

  • Kosher salt and pepper

  • 1

    clove garlic, minced

  • 1/2

    poblano pepper, seeded and chopped

  • 1/2

    small onion, chopped

  • 8 oz.

    Oaxaca cheese, coarsely grated (about 2 heaping cups)

  • 4 oz.

    pepper Jack cheese, coarsely grated (about 1 heaping cup)

  • 2 tbsp.

    chopped cilantro leaves

  • Tortilla chips, for serving

Directions

NUTRITIONAL INFORMATION (per serving): About 356 calories, 28 g fat (14 g saturated), 21 g protein, 804 mg sodium, 7 g carbohydrates, 1 g fiber

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Assistant Food Editor

Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).



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