Food and Recipes Dish Dips Queso Fundido with Mushrooms and Chiles Recipe This molten three-cheese dip is topped with a mouthwatering mixture of toasted garlic, mushrooms, and green chiles. This hot skillet dip will be the center of attention at any party. Created by San Antonio chef Johnny Hernandez, this queso is made with three cheeses (Monterey Jack, Muenster, and queso fresco). Hernandez then tops the dip with an irresistible mixture of sautéed mushrooms, garlic, and chiles. Hernandez likes to use Anaheim chiles in this recipe. It is a mild green chile. If you can't find Anaheim chiles, substitute poblano chiles, which are available in most grocery stores. Serve this queso with plenty of your favorite crunchy tortilla chips for dipping. Let the party begin! By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 16, 2017 Print Share Share Tweet Pin Email Photo: Wynn Myers; Prop Styling: Lauren Smith Ford Active Time: 10 mins Total Time: 40 mins Yield: 10 serves Ingredients 1 pound Monterey Jack cheese, grated (about 4 cups) 8 ounces Muenster cheese, grated (about 2 cups) 8 ounces queso fresco (fresh Mexican cheese), grated (about 2 cups) 1/2 pound Anaheim chiles 1/4 cup olive oil, divided 3 garlic cloves, sliced 1 pound white mushrooms, sliced Tortilla chips Directions Preheat the oven to 400°F. Gently stir together Monterey Jack, Muenster, and queso fresco in a large bowl. Spread chiles in an even layer on a rimmed baking sheet, and drizzle with 1 tablespoon of the oil. Bakein the preheated oven until chiles have softened and skins have blistered, 20 to 25 minutes. Remove chiles from oven; do not turn off the oven. Peel and seed chiles under cool running water. Chop chiles, and set aside. Brush a 12-inch cast-iron skillet with 1 tablespoon of the oil, and add cheese mixture to skillet. Bake until cheese has melted and top is golden brown, 20 to 25 minutes. Meanwhile, heat remaining 2 tablespoons olive oil in a large sauté pan or skillet over medium. Add garlic, and cook, stirring often, until slightly browned, about 1 minute. Add mushrooms, and cook, stirring often, until mushrooms have softened and liquid has almost completely evaporated, 6 to 7 minutes. Add roasted chiles, and cook, stirring often, until mixture is hot, 1 to 2 minutes. Carefully remove the hot skillet from oven. Top cheese dip with mushroom mixture. Serve with tortilla chips. Print