El Restaurante Mexicano
Sept.-Oct. 2003
Article
Foods of the North
Recipe courtesy Karen Hursh Graber
Articles & Recipes
Recipe Index
2007 | 2006
2005 | 2004
2003 | 2002
2001 | 2000
Free subscription
to food service professionals
U.S. restaurant equipment and supply sources
(Chile and Mushroom Fondue)
Serves 4
|
|
|
|
|
|
|
|
| 1 | T. vegetable oil | ||||||
| 2 | lg. poblano chiles, peeled, seeded and cut into matchstick-size strips | ||||||
| 2 | garlic cloves, finely minced | ||||||
| 4 | oz. fresh mushrooms, chopped | ||||||
| 2-1/2 | c. grated Chihuahua*, Manchego or Jack cheese | ||||||
| 2 | green onions or scallions, thinly sliced | ||||||
| 1 | red and one green jalapeño, seeded and chopped (or use green only) | ||||||
Preheat oven to 325 degrees. Heat the oil in a large, oven-proof skillet or clay cazuela. Sauté the poblano chile strips, garlic and mushrooms for 5 minutes.
Add the cheese, green onions, jalapeños and salt to taste. Stir to blend well and simmer until the cheese melts.
Place the cazuela in the oven or transfer to small, individual cazuelas or ramekins. Bake for 10 minutes. Serve immediately with tortillas or totopos.
* In the U.S., Chihuahua Cheese is a registered trademark of V + V Supremo.
