Another make-ahead meal to get dinner on the table in no time! Most of this recipe can be made in advance, then popped in the oven for 10 – 15 minutes.
Spicy Mushroom & Chipotlé Fundido
Servings: 6
Ingredients
- 2 Tbsp olive oil
- 1 large red onion thinly sliced
- 12 ounces mushrooms sliced (baby bells, shiitake, oyster or wild mushroom mix)
- 3 chipotlé chiles canned in adobo, seeded and minced
- 1 chorizo sausage-optional found in the Mexican section of the grocery. You can also buy fresh and sauté and drain.
- 16 ounces whole milk mozzarella shredded (the commercial type, not fresh)
- 3/4 tsp fresh thyme minced
- fresh ground pepper
- 12-15 small flour tortillas
Instructions
- Heat oven to 350°.
- In a large, non-stick pan add olive oil and heat over medium heat.
- Add the onions and cook for about 3 minutes until soft.
- Add the mushrooms and cook until they are soft and all moisture has evaporated, about 5 minutes.
- Stir in chiles and sausage.
- Season with fresh ground pepper. This can be made several hours in advance and warmed.
- Add mixture to a shallow baking dish.
- Add cheese to mushroom mixture and stir.
- Wrap tortillas in a dampened tea towel and then in aluminum foil.
- Place mushroom mixture and tortillas in oven and bake for 10-15 minutes, or until cheese melts.
- Sprinkle with fresh ground pepper and thyme.
Notes
The mushroom mixture should be placed in the middle of the table with a spoon so everyone can scoop the mixture into their own tortilla.