Melted Cheese with Guajillo and Garlic Mushrooms

Method9 steps

1. 1

   Step 1: Heat the oven to 450°F / 230°C with a rack in the upper third. Lightly oil a large, shallow baking dish with the separate extra olive oil. Before starting the saucepan, have the six whole peeled garlic cloves, separate chopped garlic, chopped onion, snipped guajillo, cleaned sliced mushrooms and grated mixed cheeses ready.

   Uses A little extra olive oil for greasing the baking dish

2. 2

   Step 2: Heat all the measured olive oil (¼ cup) in a saucepan over medium heat. Add all six whole garlic cloves and cook for 7–8 minutes, checking from 7 minutes and stirring occasionally, until soft and browned. Lift the cloves out with a slotted spoon and discard them, keeping the flavoured oil in the saucepan.

   Soften and brown the whole garlic · 7 minUses ¼ cup olive oil for garlic and mushrooms · 6 peeled whole garlic cloves for flavouring the oil

3. 3

   Step 3: Add all the prepared onion and snipped guajillo to the retained garlic-flavoured oil. Stir for 1–2 minutes, checking from 1 minute, just until the onion begins to soften.

   Soften onion and guajillo · 1 minUses All the retained flavoured oil · ¾ cup finely chopped white onion · 2 dried guajillo chiles, stemmed, seeded and finely snipped

4. 4

   Step 4: Stir all the separate chopped garlic into the onion-and-guajillo pan and cook for about 1 minute until fragrant.

   Fry the chopped garlic · 1 minUses The complete onion-and-chile pan · 2 tbsp finely chopped garlic for mushrooms

5. 5

   Step 5: Stir all the sliced mushrooms, measured kosher salt (¾ tsp) and black pepper (¼ tsp) into the aromatic pan. Cook for 8–10 minutes, checking from 8 minutes and stirring occasionally, until the released juices begin to evaporate and the mushrooms begin to colour. Remove from the heat, taste and add the separate extra salt only if needed. Keep all the finished mushroom mixture ready.

   Cook and colour the sliced mushrooms · 8 minUses The complete aromatic pan · 1 lb cleaned mixed mushrooms, thinly sliced · ¾ tsp kosher salt for mushrooms · ¼ tsp freshly ground black pepper · Extra kosher salt for final mushroom tasting, only if needed

6. 6

   Step 6: Thoroughly combine all the grated melting cheeses and spread them in the oiled baking dish. Bake for 12–15 minutes, checking from 12 minutes, until the cheese is completely melted.

   Melt the cheese in the oven · 12 minUses 4 cups grated mixed melting cheeses, such as asadero, Oaxaca, Monterey Jack and mozzarella; choose cheeses made with vegetarian rennet

7. 7

   Step 7: Spread all the cooked mushroom mixture over the melted cheese. Return the dish to the oven for another 7–8 minutes, checking from 7 minutes, until bubbling with crusty edges and a lightly browned top.

   Finish the mushroom-topped queso · 7 minUses All the melted cheese · All the finished mushroom mixture

8. 8

   Step 8: While the queso bakes, heat a dry comal or large skillet over medium-low heat for at least 5 minutes. Warm the tortillas one or two at a time without overlapping, about 1 minute on each side, until warm, puffed and lightly browned in spots. Hold them in a tortilla warmer or wrapped in a clean cloth.

   Uses 8–10 flour tortillas

9. 9

   Step 9: Serve the bubbling queso immediately with the warm tortillas and the optional ready-prepared guacamole and salsa. Let everyone fill their own tortillas at the table, sharing the dish among 4–6 snack portions.

   Uses The complete hot queso · All eight to ten warmed tortillas · Ready-prepared guacamole for optional serving, as desired · Ready-prepared salsa for optional serving, as desired