<p>This Mexican-style melted cheese dip is delicious with the addition of sautéed white and cremini mushrooms. The wonderful gooey meld of flavors featuring Sargento® Shredded Mozzarella will get rave reviews.</p>
- Char green tomatillos on a pan on medium high heat, turning occasionally
for 5 minutes, add onion, garlic and chili, continue cooking for 5 more minutes until ingredients are lightly charred. Remove from heat, add cilantro and pulse for 10 seconds on a food processor (or until you obtain a chunky texture). Season with salt to taste and reserve.
- Heat the oil and sauté the onions until translucent, add the garlic and cook
for 2 more minutes. Incorporate the white and crimini mushrooms, sauté on medium high heat until lightly browned, add cilantro, mix and remove from heat
- Place the cheese on a cazuela (earthenware) pot. Heat until cheese is completely melted and bubbly, add, sautéed mushrooms on top of the melted cheese (in the middle).
- Serve with warmed flour tortillas and roasted green salsa. Enjoy