Hey friends! How’s the day treating ya? Hope your Monday is off to a great start.
I have a little something for you. It’s melty, cheesy, and has turkey bacon.
All you need is a chip (or like, 200) and life is good.
Whenever we have friends over, I spend a little while planning my appetizer game. Even though I grew up around Mexican food, Mexican appetizers aren’t my forte. Ok, there’s chips and salsa, but there had to be something more.
I immediately thought of my favorite goat cheese queso fundido from Bobby Flay’s Metro Grill. It’s slightly spicy with green chiles, and scoops perfectly onto salty tortilla chips. Basically if it wouldn’t scald my skin, I’d like to swim in it. Or wrap myself in a cheesy blanket.
I’ve made his version a few times, but wanted to try something a little different, using some turkey bacon for an extra savory kick.
It worked out quite well.
Give this one a try for your next Mexican night at home, party appetizer dish, or whenever you want something melty and cheesy. 😉
4 strips of turkey bacon
1 small can of green chiles
8 oz baby bella mushrooms, cleaned and sliced
Splash of balsamic vinegar
1 large log of herbed goat cheese
1/2 – 1 cup shredded firm goat cheese (I used goat gouda)
Salt and pepper
1. Preheat the oven to 350. Heat a large skillet to medium, and add a little olive oil to the pan. When the oil is warm, add the turkey bacon, mushrooms, and green chiles. Cook for about 5-7 minutes until the mushrooms are cooked and the bacon is slightly crisp. Add a splash of balsamic vinegar and season well with salt and pepper.
2. Reduce the heat to low, and stir in the soft herbed goat cheese until smooth and creamy. Remove from heat.
3. Transfer the mixture to a small baking dish, and sprinkle the shredded cheese on top.
4. Bake for 20-25 minutes, until set and bubbly.
5. Garnish with a drizzle of olive oil and smoked paprika. Serve warm with tortilla chips.
Let me know if you give it a try!
What’s your favorite party appetizer? This polenta bruschetta is another great one.