CHIPOTLE MUSHROOM AND GOAT CHEESE QUESO

By drinkfairy

Ingredients

• 2 teaspoons expeller-pressed 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
• 1/2 cup diced red onion
• 2 chipotles in adobo (from a can), seeded and minced

Details

Adapted from wholefoodsmarket.com

Preparation

Step 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.