QUESO FUN DIDO WITH ZUCCHINI AND MUSHROOMS

"This Mexican appetizer is especially appealing served in small earthenware crocks."

2 cups shredded Monterey jack or mozzarella cheese
1 cup crumbled feta (or anejo cheese
1 tablespoon butter
1 teaspoon minced garlic
1 medium zucchini, trimmed and diced
10 mushroom caps, thinly sliced
freshly ground black pepper, to taste
warm tortillas for serving

Preheat the oven to 375 degrees F.

Combine the cheeses and place in four 1/2 cup ovenproof ramekins or a 9-inch square casserole.

Place on a baking tray and bake 5 minutes. Remove.

Source: Totally Cheese Cookbook by Helene Siegel