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QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO
Melted Cheese with Mushrooms, Chile Strips and Chorizo
Ingredients:
1 Chile poblano, roasted, peeled and cut into strips (about ½ cup)
2 tablespoons butter
salt and freshly ground pepper
3 oz mushrooms, sliced
1 chorizo or other spicy sausage, casing removed and chopped
3 cups grated mild Queso Oaxaca Los Altos or Queso Quesadilla Los Altos
10-12 flour or corn tortillas
Aluminum foil
How to cook:
Sauté the chile strips in 1 tablespoon of butter, season lightly with salt and pepper and
set aside. Sauté the mushrooms in the other tablespoon of butter until they begin to
release their juices. Season with salt and pepper and set aside. Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes. Lightly grease 3 cazuelitas or small flameproof casseroles. In one, place a portion of Queso Oaxaca Los Altos or Queso Quesadilla Los Altos and half of the chile strips. In the second, place other portion of cheese and half the mushrooms. In the third cazuelita add the remaining Queso Oaxaca
Los Altos or Queso Quesadilla Los Altos and half the chorizo. Cover the cazuelitas with aluminum foil and set over low heat until the cheese is completely melted. Remove aluminum foil and add the remaining mushrooms, chile strips and chorizo to their respective cazuelitas until cheese is completely melted. Serve hot with flour tortillas,
so that the cheese can be used in preparing individual tacos. Can also be served with
salsa mexicana.
Serves 6.
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CALABACITAS RELLENAS
Stuffed Squash
Ingredients:
6 pieces of squash
1/2 cup of sweet corn grains
Queso Oaxaca Los Altos
Queso Panela Los Altos
1/2 cup of sweet potatoes
3 medium size carrots, chopped
How to cook:
Boil the squash and the carrots. With the spoon handle, pour the pulp out of the squash, be careful no to break them apart. Chop the pulp from the squash. Mix the Panela cheese with the corn, the potatoes, the carrots, the pulp and add salt and pepper. Stuff the squash with the mix and add the Oaxaca cheese. Place the squash in the oven and melt the Oaxaca cheese on top.
Serves 3.