Mozzarella Casserole With Mushrooms And Chipotle Chile Recipes

QUESO FUNDIDO CON HONGOS Y CHILE CHIPOTLE (MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE)

Steps:

• Heat the oven to 350 degrees. In a large skillet (preferably non-stick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chile, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate. Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 more minutes. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by the warm tortillas.

MUSHROOM CASSEROLE WITH ANCHO CHILE AND EPAZOTE

Steps:

• To make the sauce, preheat the broiler. Place the tomatoes on a baking sheet 4 inches below the heat. Broil until blackened, about 5 to 7 minutes. Turn and broil the other side. Let cool and peel. Heat a heavy skillet over medium heat. Add the chile ancho and press it flat with a metal spatula until it cracks and blisters, about 45 seconds. Repeat on the other side, then place in a bowl. Cover the chili with boiling water and let stand for 30 minutes. Drain.
• Place the tomatoes, chile ancho, garlic, chipotle and oregano in a blender. Blend until smooth, and strain through a medium-mesh sieve. Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the sauce and boil quickly, stirring constantly, until thick. Add the broth and simmer for 30 minutes.
• Heat a grill until medium-hot, or a large skillet over medium-high heat. Brush the mushrooms with 2 teaspoons of olive oil. Grill or saute in batches until slightly softened, about 3 to 4 minutes. Coat the onion slices with 1 teaspoon of olive oil, and grill or saute in batches until slightly softened, about 5 minutes. Separate into rings.
• Add the mushrooms, onions and epazote to the sauce and simmer for 10 minutes. Season with salt and serve with warm tortillas.