Melted Mozzarella Casserole With Mushrooms And Smoky Chipotle Chile (Queso Fundido) Recipe

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8 ounces mozzarella, preferably whole-milk (but not "fresh" mozzarella, which will not melt) or Mexican quesillo, shredded (you'll have about 2 cups)

1 medium red onion, sliced

A little black pepper, preferably freshly ground

2 to 3 canned chipotle chiles en adobo, seeded and thinly sliced

12 corn tortillas, the fresher the better (store-bought are okay, but homemade will really shine here)


6 to 8 ounces full-flavored mushrooms, such as shiitakes, oysters or practically any wild variety, stemmed (discard woody stems or finely chop them) and sliced (you'll have about 2 generous cups)

1 1/2 tablespoons olive oil, preferably extra-virgin

A generous 1/2 teaspoon chopped fresh thyme or generous 1 teaspoon chopped fresh epazote

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