Mozzarella Casserole With Mushrooms And Chipotle Chile 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.

CRAB AND BRIE CASSEROLE WITH WILD MUSHROOM CRUMB TOPPING

Steps:

• Bring a large pot of salted water to a boil. Add the egg noodles to the pot and cook until just tender, but not too soft. Drain and set aside.
• In a large, deep skillet with high sides, melt the butter over medium heat. Add the shallots to the butter and saute them until translucent, about 4 to 5 minutes. Add the garlic and oregano and cook for 2 minutes.
• Pour in the white wine, stir, and let the mixture come to a simmer. Cook until the wine is reduced by half. Add the seafood stock.
• Cut the brie into bite-size chunks and add it to the pan. Stir until the brie is melted. Remove the skillet from the heat.
• Stir in the egg noodles then gently stir in the crab. Set aside. Cover and keep warm.
• Preheat the oven to 350 degrees F.
• In a spice grinder or food processor, grind the shiitake mushrooms until coarsely ground. Place the mushrooms in a bowl and combine with the panko bread crumbs. Melt the butter and pour into the breadcrumb-mushroom mixture. Stir to coat the crumbs with butter.
• Pour the crab noodles into a 9 by 13-inch ovenproof casserole dish and sprinkle the bread crumbs over the top. Bake the casserole in the oven until the crumbs are golden brown, about 5 to 7 minutes. Serve the casserole hot.

MELTED MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE (QUESO FUNDIDO)

Steps:

• The mushroom mixture: Heat the oven to 350 degrees F. In a large skillet (preferably nonstick), 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 chiles, 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.
• Finishing the queso fundido: 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 minutes longer. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by warm tortillas.

CHIPOTLE CHILE RUB

Steps:

• Combine ingredients in a large bowl and mix well. Transfer mixture to a sealed container. This rub can be stored in the freezer for several months.

CHIPOTLE CHICKEN CASSEROLE

Steps:

• Coat a 2-quart round casserole with nonstick spray; set aside.
• Coat an unheated large nonstick skillet with nonstick spray.
• Heat skillet over medium-high heat.
• Add corn; cook about 5 minutes or until corn begins to lightly brown.
• Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown.
• Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano.
• Remove from heat; transfer mixture to the prepared casserole.
• Wipe skillet clean, add oil to skillet and heat over medium-high heat.
• Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin.
• Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side).
• Place chicken on top of potato mixture in casserole.
• Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink.
• Sprinkle with cheese and serve hot.

MOZZARELLA CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Place 2 cups of the mushrooms in a 13x9 inch baking dish.
• Dip chicken breasts into beaten eggs, then roll in breadcrumbs to coat.
• Heat butter or olive oil over medium heat in a large skillet.
• Brown chicken (approximately 2 minutes per side) in skillet. Place browned chicken in baking dish, on top of mushrooms. Sprinkle remaining mushrooms on top of chicken, then top evenly with mozzarella. Pour broth in pan around chicken.
• Bake for 30-35 minutes, or until chicken juices run clear.

MOZZARELLA CASSEROLE WITH MUSHROOMS AND CHIPOTLE CHILE

Steps:

• Heat the oven to 350 degrees F.
• In a large skillet (preferably nonstick), 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 chiles, then taste and season with salt, usually about 1/4 teaspoon.
• Transfer the mixture to a 9- or 10-inch shallow baking dish, like a 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 minutes longer.
• Sprinkle with the thyme and black pepper and serve without a moment's hesitation, accompanied by warm tortillas.