Queso Fundido with Guajillo Garlic Mushrooms

Mexican melted cheese, baked bubbling and topped with mushrooms cooked in garlic-infused oil with chopped guajillo chile. It is scooped up with warm tortillas. Garlic cloves are fried whole in the oil and then discarded, so the oil keeps their flavour without any bitterness.

Untested: I have not cooked this one yet. It is here because the Mushrooms dive needed it, and it is adapted from the source named in the Notes.

Ingredients

• 1/4 cup olive oil
• 6 whole garlic cloves, peeled
• 2 tablespoons chopped garlic
• 3/4 cup chopped onion
• 2 guajillo chiles, stemmed, seeded and finely chopped
• 1 lb mixed mushrooms, sliced

Salt and pepper

• 4 cups grated melting cheese (Oaxaca, asadero or Monterey Jack)
• Warm tortillas

Directions

1. Flavour the oil. Fry the whole garlic cloves in the oil until golden, then remove and discard them.
2. Mushrooms. Cook the onion and chopped garlic in the oil, add the guajillo, then the mushrooms. Cook 8 to 10 minutes, until tender and browned. Season.
3. Melt the cheese. Bake the cheese in an ovenproof dish at 450 °F for 12 to 15 minutes, until melted and bubbling.
4. Top and finish. Spread the mushrooms over the cheese and bake 7 to 8 minutes more. Serve at once with tortillas.

Notes

Where this recipe came from Adapted from Pati Jinich’s “Melted Cheese with Guajillo and Garlic Mushrooms” (patijinich.com). The quantities and oven times are hers.

About the photo The photo shows queso fundido without the mushroom topping.