Queso Fundido Taquitos

Try these taquitos, made with mushrooms, pepper and onions covered with melted cheese. Serve with Creamy Ancho Pepper Salsa alongside. 


  • 4 tablespoons extra virgin olive oil (EVOO), divided
  • 3/4 pound button mushrooms, quartered or sliced
  • Salt and pepper
  • 1 large onion, thinly sliced
  • 1 poblano pepper, seeded and thinly sliced
  • 1 1/2 cups soft Mexican cheese or Monterey Jack cheese, shredded
  • 8 flour or corn tortillas (4-6-inch size)


Pre-heat the oven to 250°F.

Heat a large skillet over medium-high heat with two turns of the pan of EVOO. Add the mushrooms and cook until browned. Season with salt and pepper and remove to a plate.

Add the remaining two turns of the pan of EVOO to the pan and add the onion and poblano pepper. Cook until softened, about 6-8 minutes. Add the mushrooms back to the pan, turn off the heat and stir in the cheese.

Place a couple tablespoons of the mixture in each tortilla and roll them up to make taquitos. Place the rolled taquitos seam-side down on a baking sheet and place in the oven to keep warm.

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