Ingredients

• 8 oz. mixed mushrooms, trimmed and sliced (we used cremini, oyster, and shiitake)
• 2 tbsp. olive oil, divided
• Kosher salt and pepper
• 1 clove garlic, minced
• 1/2 poblano pepper, seeded and chopped
• 1/2 small onion, chopped
• 8 oz. Oaxaca cheese, coarsely grated (about 2 heaping cups)
• 4 oz. pepper Jack cheese, coarsely grated (about 1 heaping cup)
• 2 tbsp. chopped cilantro leaves
• Tortilla chips, for serving

Directions

1. .css-10xn9uh{font-family:Charter,Charter-robotoFallback,Charter-localFallback,Georgia,Times,Serif;font-size:1.1875rem;line-height:1.6;margin:0.9375rem 0 0 0.625rem;padding:0 0 0 1.25rem;}@media(min-width: 48rem){.css-10xn9uh{margin:0.9375rem 0;}}.css-10xn9uh b,.css-10xn9uh strong{font-family:inherit;font-weight:bold;}.css-10xn9uh em{font-style:italic;font-family:Charter,Charter-styleitalic-robotoFallback,Charter-styleitalic-localFallback,Georgia,Times,Serif;}.css-10xn9uh em,.css-10xn9uh i{font-style:italic;font-family:inherit;}.css-10xn9uh li{padding-bottom:0.625rem;}.css-10xn9uh strong{font-family:Charter,Charter-weightbold-robotoFallback,Charter-weightbold-localFallback,Georgia,Times,Serif;font-weight:bold;}.css-10xn9uh li::marker{color:#323232;}Step 1.css-13o7eu2{display:block;}Heat oven to 425°F. On rimmed baking sheet, toss mushrooms with 1 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper; spread in single layer. Roast until golden, 13 to 15 minutes. Step 2Meanwhile, heat remaining 1/2 tablespoon oil in 8-inch cast-iron skillet on medium. Add garlic and cook, stirring, until sizzling and fragrant, about 45 seconds. Add poblano, onion, and 1/4 teaspoon salt and cook, stirring, until onion is translucent and poblano is tender, 5 to 6 minutes. Remove from heat, add both cheeses and fold to combine (it’s OK if cheese starts to melt in pan).Step 3Carefully transfer skillet to oven and bake until cheese is melted, 4 to 5 minutes. Fold cilantro into mushrooms and spoon over queso fundido. Serve immediately with tortilla chips for scooping.
2. Step 1.css-13o7eu2{display:block;}Heat oven to 425°F. On rimmed baking sheet, toss mushrooms with 1 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper; spread in single layer. Roast until golden, 13 to 15 minutes.
3. Step 2Meanwhile, heat remaining 1/2 tablespoon oil in 8-inch cast-iron skillet on medium. Add garlic and cook, stirring, until sizzling and fragrant, about 45 seconds. Add poblano, onion, and 1/4 teaspoon salt and cook, stirring, until onion is translucent and poblano is tender, 5 to 6 minutes. Remove from heat, add both cheeses and fold to combine (it’s OK if cheese starts to melt in pan).
4. Step 3Carefully transfer skillet to oven and bake until cheese is melted, 4 to 5 minutes. Fold cilantro into mushrooms and spoon over queso fundido. Serve immediately with tortilla chips for scooping.