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–+ servings
queso fundido tex-mex-explainer

Queso Fundido Con Hongos

Texas chefs are putting a fresh spin on the dish, which often comes loaded with toppings—or even lit on fire.
Servings 4

Equipment

  • 2 eight-inch ovenproof skillets

Ingredients  

  • 4 ounces hen-of-the-woods mushroom (can substitute cremini)
  • 1 teaspoon vegetable oil, plus more as needed to coat skillet
  • salt, to taste
  • 6 ounces shredded Oaxaca cheese
  • 1 tablespoon unsalted butter
  • 1 teaspoon minced garlic
  • 1 tablespoon minced chives
  • 4 fresh flour tortillas

Directions 

  • Preheat oven to 350 degrees Fahrenheit.
  • Cut the mushroom in half. Warm an 8-inch, ovenproof skillet over medium heat, then add just enough oil to coat its surface. Add mushroom, flat side down, and drizzle it with 1 teaspoon oil, then season with salt.
  • Move skillet to oven and cook for 3 minutes. 
  • Meanwhile, heat a second, cast-iron skillet on medium just until the pan starts to smoke. Add Oaxaca cheese evenly, and do not touch.
  • Turn heat down to medium low. When you notice cheese browning at the edges, remove skillet from heat and place in the oven.
  • Let the cheese melt completely, then remove skillet from oven.
  • Remove the other skillet from the oven. Flip over the mushroom, then add butter and garlic to the still-hot skillet around the mushroom. When butter has melted and garlic is fragrant, transfer the mushroom, garlic, and butter to center of cheese. 
  • Season with salt and chives. Serve immediately, while cheese is still bubbling, with hot flour tortillas.