Queso Fundido

2 T olive oil

1 medium onion, sliced into half moons

8 oz. mushrooms (a mixture of shitake, oyster, and button mushrooms)

2 canned chipotle chiles, thinly sliced

¼ tsp salt

½ tsp dried thyme

½ tsp black pepper

8 oz. whole-milk mozzarella, shredded (don’t use fresh mozz; it won’t melt)

12 Corn tortillas or tortilla chips

 Heat oven to 350°. In a large skillet, heat the oil and add onions, stirring frequently, until soft. Add mushrooms and stir until they have softened and juices have evaporated. Stir in the chipotles and add salt, thyme, and black pepper. Transfer the mixture to a 10” cast iron skillet. Stir mozzarella into the mushroom mixture, place in oven until cheese is melted, 5-10 minutes. Serve with heated tortillas for soft tacos or as a dip with tortilla chips.