Ingredients

The following ingredients have 6 Servings
  • 2 or 3 Hatch chile peppers (roasted and peeled)
  • 2 tablespoons unsalted butter
  • 5 ounces Private Selection golden oak shiitake mushrooms sliced
  • 1/4 cup chopped white onion
  • 8 ounces queso quesadilla or asadero cheese (shredded)
  • 8 ounces queso Oaxaca (shredded)
  • 2 tablespoons chopped cilantro
  • 6 corn or flour tortillas (warmed)

Instruction

  • Preheat oven to 350 degrees F.
  • Cut off the stems and remove the seedpods from the chile peppers. Cut into ¼-inch-wide strips about 2 inches long.
  • Melt butter in a large skillet and add onion and cook for 1 minute.
  • Add mushrooms, and cook until mushrooms begin to soften for about 5 minutes.
  • Place the cheese and strips of chile over the cooked mushrooms.
  • Place skillet in the oven and bake uncovered for about 10 to 12 minutes or until cheese is completely melted and slightly golden brown on top.
  • Sprinkle with fresh cilantro.
  • Serve with corn or flour tortillas.