Spicy Mushroom & Chipotlé Fundido

Course: Main Course

Cuisine: Mexican

Servings: 6

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

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.

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.