Mexican · Dinner
Skillet Melted Cheese with Mushrooms
Skillet queso fundido built on melted Oaxaca and Monterey Jack cheese studded with sautéed cremini mushrooms, onion and garlic, brightened with pickled jalapeño and finished with cilantro. Served straight from the hot skillet with warm corn tortillas for scooping, this vegetarian appetizer delivers gooey stretchy cheese and earthy mushroom in every bite.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
589Calories
38.5gProtein
41.8gFat
19.3gCarbs
3.4gSugar
3.1gFiber
1277mgSodium
155mgChol
25.9gSat Fat
518mgPotassium
900mgCalcium
1.7mgIron
1.3mcgVitamin B12
5.8mgVitamin C
vegetarian
protein-rich
low-carb
rich-umami
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Shred both cheeses, thinly slice the mushrooms and onion, mince the garlic, chop the jalapeño and cilantro, and warm the tortillas.
2
Sauté
Warm the olive oil in a small cast-iron skillet over medium heat, add the onion, and cook 3 minutes until softened and translucent.
3
Sauté
Add the mushrooms and garlic and cook over medium heat 5 minutes, stirring occasionally, until the mushrooms brown at the edges and liquid evaporates.
4
Melt
Scatter the cheeses evenly over the mushrooms, season with salt, and cook over medium-low heat 4 minutes until fully melted, bubbling, and pulling into strings when pierced.
5
Finish
Scatter the jalapeño and cilantro over the melted cheese in the skillet, then bring the hot skillet to the table with tortillas alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g queso Oaxaca cheese
- 7 oz200g Monterey Jack cheese
- 5 oz140g cremini mushrooms
- 11 white onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp pickled jalapeño slices
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp cilantro
- 44 corn tortillas (about 1.8 oz/50g)
- 2 pinch2 pinch salt
