mushrooms Archives - The Other Side of the Tortilla

Queso fundido is an easy dish, made with melted cheese and toppings served dip-style, that even the most inexperienced home cook can make.

This vegetarian queso fundido with rajas de chile poblano (roasted poblano pepper strips) and mushrooms is super easy and can be doubled, tripled or quadrupled depending on the amount of guests you need to serve.

I share this because with the holidays approaching, menu planning can be stressful and even if you’re great in the kitchen, you may have some helping hands that are not. This recipe is so easy that it’s hard to mess up.

This post is part of a compensated campaign from Latina Bloggers Connect and Cacique but all opinions and this recipe are my own.

How to serve vegetarian queso fundido

Alongside a basket of warm tortillas—your choice whether they’re corn tortillas or flour tortillas—this appetizer dish will definitely please any crowd.

If you’re ambitious and have a little extra time on your hands, you can even make your own homemade chorizo to add to your queso fundido if you’re not worried about keeping this dish vegetarian. Or substitute soy chorizo!

But who says you only have to serve queso fundido with tortillas? You can also use tortilla chips, tostadas, or even served as queso fundido potato skins!

For big chile poblano fans, you should also try rajas con crema, which is similar to queso fundido in that there’s lots of cheese and it can be eaten in a tortilla or on a chip or tostada.

Vegetarian Queso Fundido

Author: Maura Wall Hernandez
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Snacks
Method: Baking
Cuisine: Mexican

Description

Vegetarian queso fundido is an easy antojito (appetizer) to please any crowd! Great for holiday parties!

Scale

Ingredients

5 ounces queso Chihuahua or queso quesadilla
2 small poblano chiles, roasted, seeded, skin removed and cut into strips
1/2 cup sliced white mushrooms
1/4 teaspoon kosher salt

Instructions

Prepare your chiles first. Here’s my tutorial how to roast poblano chiles. This can be done as long as two days ahead of time (just store the chiles in the refrigerator if you prepare in advance).
Shred the cheese into a bowl and set aside.
Slice the mushrooms and poblano chiles, and toss together with 1/4 teaspoon of kosher salt.
Combine the mushroom and chile mixture with the cheese and put it into an oven-proof dish or casserole dish.
Bake at 400ºF for 10 minutes, then heat under the broiler until all the cheese is melted and it starts to get bubbly and form some brown spots.
Serve immediately with warm tortillas, chips or tostadas.

Notes

Prep time includes the time to roast, sweat and devein the poblano chiles.

Keywords: queso fundido, vegetarian

Looking for more vegetarian Mexican recipes? Try these!

Mexican Vegetarian Meals
Poblano chile, mushroom and onion vegetarian tacos
Crema de elote

Mexican Vegetarian Side Dishes
Arroz poblano

Mexican Vegetarian Snacks
Roasted chickpeas with Tajín
Pellizcadas (mini sopes)
Guacamole hummus
Roasted jalapeño hummus

I’ve really been wanting to reduce the amount of meat we eat on a daily basis in order to be a bit healthier. I love veggies and don’t mind vegetarian meals, but when you live with a serious carnivore, it’s sometimes really difficult to convince them that a vegetarian meal is a) good and b) filling enough to be a meal and not just an appetizer. Enter the idea of vegetarian tacos.

Enter the idea of vegetarian tacos.

Sometimes the mere mention of serving a vegetarian meal summons an apocalyptic response in my household. If you can’t get your family to eat a full vegetarian meal, this dish makes a great appetizer to ease them into enjoying it; just double or triple the recipe depending on how many people you’re feeding. They may soon see that an all-veggie meal isn’t so bad after all.

And if you’re truly desperate to get them to eat veggies, you can always add a little crumbled chorizo to this dish. It’s not meatless, but hey, at least they’re eating veggies, right? (You could also attempt to substitute soyrizo for chorizo if you’re brave, but I can’t be held responsible if they figure you out and throw their chanclas at you.)

Regardless, whether you’re vegetarian, trying to get your family to eat less meat or just trying to observe meatless meals during Lent, this is a quick and easy recipe you’re bound to enjoy.

I like to use baby portabellas for this recipe, but you can use just about any kind of regular medium-sized mushroom you like so long as you slice them somewhat thickly so that when they saute with the onions and butter, they don’t shrink too much, or get too thin when they’re fully cooked.

RELATED: How to roast poblano chiles

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