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Queso Fundido with Smoked Mixed Mushrooms



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1/2 cup chipotle chile, small dried
1 cup mushroom stock (made from de-stemmed Shiitake mushrooms)
2 tbsp. olive oil
2 poblano chiles, sliced in strips
1 white onion, sliced
1 garlic clove, minced
Salt, to taste
Pepper, to taste
2 cups Oxaca cheese
1 1/2 lb. assorted mushrooms (Shiitake, Crimini, Oyster mushrooms) sliced and smoked


  1. 1
    Simmer dried Chipotle chile in mushroom stock until tender and half the liquid is evaporated. 
  2. 2
    In a large sauté pan, heat olive oil and stew Poblano chilies with the onion and garlic until tender. When Poblano chile mixture is cooked, add smoked mushrooms, Chipotle chile and the liquid from the soaked Chipotle chile; cook until the liquid is evaporated.  Season with salt and pepper and cool. 
  3. 3
    Add the grated Oxaca cheese to the mushroom mixture and fill casuelas (small earthenware dish) with mixture; bake in hot oven (500ºF) until mixture is bubbling. Remove from oven and serve with fresh warm corn tortillas or fried chips.
  4. 4
    For Smoked Mushrooms: Combine sliced mushrooms on small sheet pan and place in smoker and smoke with hickory chips for 15 to 20 minutes based on the intensity of how strong a flavor you want from the hickory chips.


Recipe credit: Don Durante, Cascal Restaurant, Mountain View, CA

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cuisines North & South American, Other South American
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