Melted Mozzarella Casserole With Mushrooms And Smoky Chipotle Chile Queso Fundido Food

QUESO FUNDIDO CON HONGOS Y CHILE CHIPOTLE (MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE)

Steps:

• Heat the oven to 350 degrees. In a large skillet (preferably non-stick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chile, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate. Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 more minutes. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by the warm tortillas.

MUSHROOM CHILE RELLENO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Melt butter in a skillet over medium-low heat. Add garlic; stir in onion, sweet peppers, and green bell pepper. Cook until tender, about 5 minutes. Add mushrooms and cook until tender, 4 to 6 minutes. Add green chiles and stewed tomatoes; cook until heated through, 3 to 4 minutes. Season with salt and pepper. Spread mixture over the bottom of the prepared casserole dish.
• Whisk soy milk and eggs together in a large bowl until well blended. Add flour, cilantro, oregano, and cumin. Season with salt and pepper. Blend very well with the whisk until most of the lumps are gone.
• Sprinkle 1/2 cup Cheddar-Monterey Jack cheese blend on top of pepper mixture in the casserole. Pour in egg mixture and top with remaining cheese.
• Bake in the preheated oven until a fork inserted in the middle comes out clean and the top and sides are just beginning to crisp, about 45 minutes. Cool for 10 minutes before serving.

MOZZARELLA MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Dip each slice of mushroom in the salad dressing, then into the bread crumbs. Layer the coated mushroom slices into a 2 quart casserole dish. Pour in any remaining dressing (or even more if you like), and sprinkle with any remaining breadcrumbs. Sprinkle the shredded mozzarella cheese over the top.
• Bake, uncovered, for 20 to 25 minutes in the preheated oven, or until the cheese is melted and bubbly.

BROCCOLI MOZZARELLA CASSEROLE

Steps:

• place broccoli in casserole dish, side by side (lightly cooked).
• In a medium mixing bowl, mix soup and sour cream together.
• Pour mixture over broccoli.
• top with mozerella cheese.
• Cover with foil -somewhat loosely; don't let cheese stick to foil.
• Bake until bubbly cheesy on top.

SMOKY CHICKEN AND CHORIZO MEXICAN ENCHILADA BAKED CASSEROLE

Steps:

• Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
• Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
• Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
• Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
• Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
• Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
• To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.

MUSHROOM CASSEROLE WITH ANCHO CHILE AND EPAZOTE

Steps:

• To make the sauce, preheat the broiler. Place the tomatoes on a baking sheet 4 inches below the heat. Broil until blackened, about 5 to 7 minutes. Turn and broil the other side. Let cool and peel. Heat a heavy skillet over medium heat. Add the chile ancho and press it flat with a metal spatula until it cracks and blisters, about 45 seconds. Repeat on the other side, then place in a bowl. Cover the chili with boiling water and let stand for 30 minutes. Drain.
• Place the tomatoes, chile ancho, garlic, chipotle and oregano in a blender. Blend until smooth, and strain through a medium-mesh sieve. Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the sauce and boil quickly, stirring constantly, until thick. Add the broth and simmer for 30 minutes.
• Heat a grill until medium-hot, or a large skillet over medium-high heat. Brush the mushrooms with 2 teaspoons of olive oil. Grill or saute in batches until slightly softened, about 3 to 4 minutes. Coat the onion slices with 1 teaspoon of olive oil, and grill or saute in batches until slightly softened, about 5 minutes. Separate into rings.
• Add the mushrooms, onions and epazote to the sauce and simmer for 10 minutes. Season with salt and serve with warm tortillas.