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!
1 pound Monterey Jack cheese, grated (about 4 cups)
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.