Many years ago, we received at least three fondue pots as wedding gifts.
Fondue parties were popular, but after a while, no longer in style in the “avocado green” and “harvest gold” of the seventies, they made their way to yard sales and hand-me-down status.
If I’d only known about the quesos fundidos I’d find in Mexico, those fondue pots would still be with us.
Feel free to substitute chorizo for the mushrooms, chiles, or both, thus making a version of queso con chorizo, a popular bar snack that goes well with beer.
- 1 tablespoon vegetable oil
- 2 large poblano chiles, seeded and cut into matchstick-size strips
- 2 garlic cloves, finely minced
- 4 ounces fresh mushrooms, chopped
- 2 1/2 cups grated manchego cheese (Monterrey Jack or fontina may be substituted)
- 2 green onions or scallions, thinly sliced
- 1 red and 1 green jalapeño, seeded and chopped (or use green only)
- salt to taste
Preheat the oven to 325º.
Heat the oil in a large, oven-proof skillet or clay cazuela and saute the chile strips, garlic and mushrooms for 5 minutes.
Add the cheese, green onions, jalapeño, and salt to taste.
Stir to blend well and simmer until the cheese melts.
Place the cazuela in the oven, or transfer to small, individual cazuelas or ramekins, and bake for 10 minutes.
Serve immediately with tortillas or totopos.
A guide to Mexican cheeses: Recipes