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.

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Spicy Mushroom & Chipotlé Fundido

Course Main Course

Cuisine Mexican

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.