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Chipotle Mushroom and Goat Cheese Queso

Serves 6 to 8 as an appetizer
Time 45 min
Goat cheese and earthy mushrooms give this rich hot cheese dip a uniquely satisfying flavor. Spoon it hot into warm tortillas, or use it over nachos or as a dip for tortilla chips or veggies. Leftovers are excellent as a filling for omelets.
Ingredients
  • 2 teaspoons canola oil
  • 1/2 pound mixed mushrooms thinly sliced
  • 1/4 teaspoon fine sea salt
  • 6 ounces goat cheese crumbled
  • 6 ounces shredded Monterey Jack cheese (about 1 3/4 cups)
  • 1 1/2 cup sliced baby spinach leaves
  • 1/4 medium red onion diced
  • 2 chipotles in adobo (from a can) seeded and finely chopped
Method

Preheat the 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 teaspoons canola oil
  • 1/2 pound mixed mushrooms thinly sliced
  • 1/4 teaspoon fine sea salt
  • 6 ounces goat cheese crumbled
  • 6 ounces shredded Monterey Jack cheese (about 1 3/4 cups)
  • 1 1/2 cup sliced baby spinach leaves
  • 1/4 medium red onion diced
  • 2 chipotles in adobo (from a can) seeded and finely chopped