Keto Queso Fundido with Mushrooms and Poblano Peppers

Ingredients

• 1 lb Monterey Jack Cheese
• 2 medium Poblano Peppers
• 8 oz Cremini Mushrooms
• 0.5 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1 tbsp Chipotle Peppers in Adobo Sauce
• 1 bag Pork Rinds (for dipping)

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2Shred the 1 lb Monterey Jack Cheese. Peel the skin off the 2 medium Poblano Peppers, remove the seeds, and chop them into roughly 1/2-inch pieces. Slice the 8 oz Cremini Mushrooms. Finely chop the 0.5 medium Onion and mince the 2 cloves Garlic.
3. 3Heat 2 tbsp Olive Oil in a 10-inch skillet over medium heat. Add the chopped 0.5 medium Onion and minced 2 cloves Garlic and cook for 3-4 minutes, stirring often, until they are softened and the onion is translucent.
4. 4Add the sliced 8 oz Cremini Mushrooms and the chopped 2 medium Poblano Peppers to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid.
5. 5Stir in the 1 tbsp Chipotle Peppers in Adobo Sauce until everything is well combined. Cook for 1 more minute.
6. 6In an oven-safe dish, spread half of the shredded 1 lb Monterey Jack Cheese on the bottom. Spoon the mushroom and pepper mixture evenly over the cheese. Top with the remaining shredded 1 lb Monterey Jack Cheese.
7. 7Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is completely melted and bubbly around the edges.
8. 8Serve the Keto Queso Fundido warm with the 1 bag Pork Rinds for dipping.

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