Queso Fundido

 Queso Fundido

1 T. olive oil

1 large poblano chile

1 tsp. minced garlic

4 oz. crimini mushrooms

10 oz. shredded Monterey Jack cheese

2 green onions

2 tsp. chopped jalapeño

Corn tortilla chips

Wipe off the mushrooms then coarsely chop. Seed the poblano chile then cut into matchstick-size strips. Heat oil in a skillet over low heat. Add the poblano chile and the garlic to the skillet. Sauté for 8 minutes. Increase the heat to medium. Add the mushrooms; sauté until tender, about 6 minutes. Season with salt and pepper. Add the shredded cheese. Stir until the cheese melts and the mixture begins to bubble, about 4 minutes. Thinly slice the green onions. Sprinkle the green onions and the chopped jalapeños on top of the cheese. Serve immediately with corn tortilla chips.