Queso Fundido with Roasted Anaheims, Mushrooms and Cheese, served with Salsa Fresca

Queso fundido, a dish of hot melting cheese, is a popular Mexican appetizer served with hot corn tortillas. I like to fancy it up a bit, layering cheese with sauteed mushrooms and onions and roasted anaheim chilie peppers.(recipes below).



Once they’re in the oven, make a quick salsa fresca of tomatoes, cilantro and jalapenos.

I love my blowtorch.
Mmmmm, gooey.

Queso Fundido – Enough for two

2 Anaheim chilies, roasted, peeled, seed and sliced
10 mushrooms, thinly sliced
1 garlic clove, smashed
1/2 large onion, slivered
grated cheese, mozzarella or monterey jack or a combination.
375 degree oven

Roast the chilies on a comal, grill, cast iron pan, or directly on a flame until evenly charred. Remove from the heat and when cool enough to handle, remove the charred skin, stems and inner seeds. Slice the chilie. Set aside.
Saute the onion and garlic in a bit of olive oil until the onions relax. Add the mushrooms and saute making sure all the water from the mushrooms has evaporated. Add some Mexican oregano and salt to taste. Set aside.
Grate cheese and layer the ingredients, dividing them up into two small cazuelas or other heat proof containers. Mushrooms, chilies, cheese, etc. ending with cheese.
Bake until hot and bubbling.  Finish with a session under a broiler or blow torch to achieve a lovely golden colour.
Salsa Fresca
3 lovely red ripe tomatoes
1 -2 jalapenos, depending on size, seeds removed only if they are too picoso (hot)
cilantro, leaves only
1/4 white onion
salt to taste
Chop ingredients and mix together in a bowl. Adjust the salt.
Heating Tortillas
I heat up my tortillas to make a stack and store them in a plastic bag. Heat comal or cast iron pan over med-high heat. Lay down a tortilla (I use Don Pancho brand, yes, I know, bad girl doesn’t make her own!) heating it until it starts to show colour – lift it up and peek. Turn it over and place another tortilla on top. Once the bottom heats up enough, flip the two. Add another tortilla to the top. And keep going until you have a nice pile of hot tortillas. Store them in a plastic bag and put them in a nice woven basket lined with a lovely cloth. You and your guests can just reach in the bag each time you need a hot tortilla. Slather on the ingredients as needed.


One Response to “Queso Fundido with Roasted Anaheims, Mushrooms and Cheese, served with Salsa Fresca”

  1. I don’t know if I’d trust you with a blow torch in that tiny kitchen.

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