Chipotle Mushroom and Goat Cheese Queso |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
2 teaspoon(s) canola oil |
1/2 pound(s) mixed mushrooms, thinly sliced |
1/4 teaspoon(s) fine sea salt |
6 ounce(s) goat cheese, crumbled |
6 ounce(s) (about 1 3/4 cups) shredded monterey jack cheese |
1 1/2 cup(s) sliced baby spinach leaves |
1/2 cup(s) diced red onion |
2 chipotles in adobo (from a can), seeded and minced |
Directions:
1. Preheat oven to 375°F. In a large skillet, heat oil over medium heat. Add mushrooms and salt and cook, stirring frequently, until mushrooms have released their liquid and are dry and lightly browned, about 10 minutes. Spread mushrooms over the bottom of a small ovenproof casserole or gratin dish. In a large bowl, combine goat cheese, Jack cheese, spinach, onion and chipotles and toss until combined. Spread cheese mixture evenly over mushrooms and bake until bubbling, about 25 minutes. Serve hot.
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