Ingredients
1
large poblano chili (about 4 ounces), seeded, cut into matchstick-size strips
4
ounces crimini mushrooms, coarsely chopped
10
ounces Monterey Jack cheese, grated (about 2 1/2 cups)
2
green onions, thinly sliced
2
tsp chopped red or green jalapeño chili
Directions
1.
Heat oil in medium cast-iron skillet over low heat. Add poblano chili and garlic and sauté until chili begins to soften, about 8 minutes. Increase heat to medium. Add mushrooms; sauté until tender, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Rewarm over medium heat before continuing.)
2.
Prepare barbecue (medium-low heat). Transfer cast-iron skillet to barbecue rack. Add cheese to hot mushroom mixture. Stir until cheese melts and mixture begins to bubble, about 4 minutes. Sprinkle green onions and jalapeño chili over. Serve immediately with corn chips.
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