Recipe: Melted Mozzarella Casserole with Mushrooms and Smoky Chipotle Chili (Queso Fundido Con Hongos y Chili Chipotle)

MELTED MOZZARELLA CASSEROLE WITH
MUSHROOMS AND SMOKY CHIPOTLE CHILI
(QUESO FUNDIDO CON HONGOS Y CHILI CHIPOTLE)

1 tablespoons olive oil, preferably extra-virgin
1 medium red onion, sliced
6 to 8 ounces full-flavored mushrooms, such as shiitakes, oysters, or practically any variety, stemmed (discard woody stems or finely chop them) and sliced (you'll have about 2 generous cups)
2 to 3 canned chipotle chilies en adobo, seeded and thinly sliced
12 corn tortillas, the fresher the better (store-bought are OK, but homemade will really shine here)
8 ounces mozzarella, preferably whole-milk (but not "fresh" mozzarella, which will not melt) or Mexican quesillo, shredded
A generous teaspoon chopped fresh thyme (or generous 1 teaspoon chopped fresh epazote)
A little black pepper, preferably freshly ground

TO MAKE THE MUSHROOM MIXTURE:
Heat the oven to 350 degrees F.

In a large skillet (preferably nonstick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until it is softening and beginning to brown, about 5 minutes.

Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer.

Stir in the sliced chilies, then taste and season with salt, usually about teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela, or pie plate.

TO FINISH THE MELTED MOZZARELLA:
Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes.

When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 more minutes.

Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by the warm tortillas.

WORKING AHEAD:
The mushroom mixture can be made a day or two in advance; refrigerate, well covered. Reheat the mixture before finishing the dish.

Makes enough queso fundido for 12 soft tacos, serving 6 as an appetizer, 4 as a casual main dish
Adapted from source: Mexico - One Plate at a Time by Rick Bayless