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January 18, 2008
Award-winning chef-restaurateur, cookbook author, and television personality from PBS's Mexico: One Plate at a Time, Rick Bayless shares a festive appetizer your dinner guests will skip the main course for, Wild Mushroom Queso Fundido.
Says Chef Bayless of his zesty nosh, "This recipe is from Season 6 of our television show, Mexico: One Plate at a Time. This season we are focusing on parties—true inspirations from Mexico come alive in my backyard in Chicago. This queso recipe is a sure hit—flavorful mushrooms (not to mention a splash of great Mexican beer!) and melting cheese on a fresh tortilla. Can you beat that?"
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Steal this recipe before it's all gone! Here's how:
Method:
Serves 6 as a light appetizer.
About the Chef:
Most people know Rick Bayless from his highly rated on-going public television series, Mexico—One Plate at a Time and from his six cookbooks.
His side by side award-winning restaurants in Chicago were founded in 1987. The casual Frontera Grill and the 4-star Topolobampo. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast.
Rick Bayless has won James Beard awards for: Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year. Mexico One Plate at a Time is currently in its fifth season on PBS and Rick’s latest book Mexican Everyday was nominated for a James Beard Award.
Visit Chef Rick Bayless on the web @ rickbayless.com
More from Rick Bayless
Award-winning chef-restaurateur, cookbook author, and television personality from PBS's Mexico: One Plate at a Time, Rick Bayless shares a festive appetizer your dinner guests will skip the main course for, Wild Mushroom Queso Fundido.
Says Chef Bayless of his zesty nosh, "This recipe is from Season 6 of our television show, Mexico: One Plate at a Time. This season we are focusing on parties—true inspirations from Mexico come alive in my backyard in Chicago. This queso recipe is a sure hit—flavorful mushrooms (not to mention a splash of great Mexican beer!) and melting cheese on a fresh tortilla. Can you beat that?"
Method:
- Rehydrate the mushrooms. Scoop the mushrooms into a small bowl, cover with boiling water, weight with a plate to keep the mushrooms submerged and let rehydrate for 20 minutes. Drain off the liquid, pressing on the mushrooms to remove all the water. Chop into ¼-inch pieces.
- Preparing the flavorings: Finely chop the chiles (seed them first if you wish), then chop the onion and tomato into ¼-inch pieces. Heat the oil in a medium skillet over medium-high heat. Add the chiles, onion, tomato and mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, 7 or 8 minutes. Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
- Finishing the queso fundido: Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas for making soft tacos.
Serves 6 as a light appetizer.
 | Queso fundido literally means "melted cheese" in Spanish. |
About the Chef:
Most people know Rick Bayless from his highly rated on-going public television series, Mexico—One Plate at a Time and from his six cookbooks.His side by side award-winning restaurants in Chicago were founded in 1987. The casual Frontera Grill and the 4-star Topolobampo. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast.
Rick Bayless has won James Beard awards for: Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year. Mexico One Plate at a Time is currently in its fifth season on PBS and Rick’s latest book Mexican Everyday was nominated for a James Beard Award.
Visit Chef Rick Bayless on the web @ rickbayless.com
More from Rick Bayless
