Queso Fundido

Last week my girlfriend Rachel had a company "Souper" Bowl party at work and was asked to bring a dish.  While we all know Queso isn't necessarily a soup, she was told she could bring anything as long as it was in a crock pot.  When she first asked me to prepare something I immediately thought of this yummy Queso Fundido recipe from my Cook This Not That book, and since she loves queso I decided it would make the perfect contribution.  Many of you would assume that I'm the designated cook in our household, and well, your assumption would be right on target but this time I decided to let Rachel take the reigns and step into my sanctuary.  She accepted the task, with some hesitance, but was ready to go full force.  After sauteing the veggies for her, I prepped the remaining ingredients the night before and gave her a quick consultation and sent her on her way. The morning of the event she finished preparing the queso dip and it turned out to be some of the yummiest stuff  I ever did taste!  She also mentioned it being a huge hit at the event, and it being totally devoured.  It's not often at all that I relinquish control and let her enter the kitchen, but I have to say, she did a fantastic job...I'm proud of my little grasshopper!

Queso Fundido


Ingredients

• 6 corn Tortillas cut into triangles (we also recommend Baked Tostitos)
• 1 1/2 Tbsp Canola Oil
• 1 small Onion, minced
• 2 cloves Garlic, minced
• 2 cups Mushrooms, diced
• 1 cup diced Tomato
• Salt & Pepper to taste
• 1 can (4oz) Green Chiles
• 1 1/2 cups shredded Pepper Jack cheese

Preparation

1. Preheat the oven to 425 degrees.  Toss the tortillas with 1 tablespoon of the oil and arrange on a large baking sheet.  Bake until lightly brown and crispy, about 10 minutes.
2. Heat the remaining 1/2 tablespoon oil in a large cast-iron skillet or saute' pan over medium heat.  Add the onion and garlic and cook for 2 to 3 minutes, until translucent.  Add the mushrooms and tomato and cook for 2 to 3 minutes, until softened.  Season with salt and pepper.  Turn the heat down to low and add the chiles and cheese, stirring constantly so the cheese melt uniformly.  When the cheese has fully melted and starts to bubble, immediately remove from heat and serve, using the tortilla chips to scoop directly from the pan.

*Makes 4 servings

*340 cals, 21g fat (10g saturated), 470mg sodium

*Cost per serving: $1.46

*Compare to: Chili's Skillet Queso w/ Chips, 920 cals, 73g fat (30g saturated), 4,040mg sodium, $4.99