Categories: Snacks
Ingredients
- 4 tbsp. canola oil
- 1 large onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 packages mushrooms, trimmed and thinly sliced
- 1 tbsp. chili powder
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- Kosher salt and black pepper
- 5 cups tortilla chips
- 1 1/2 cups shredded pepper Jack cheese
- 1 1/2 cups shredded sharp white cheddar cheese
- 1 large jalapeno, chopped
- 1 tomato, seeded and diced
- 2 scallions, thinly sliced
- Crispy shallots (see recipe)
Directions
-
Preheat the oven to 375.
-
In a large skillet, heat 2 tbsp. of the oil over medium heat. Add the onion and cook, stirring, until golden, 9 to 10 minutes. Add the garlic and cook 1 additional minute. Scoop it out onto a plate.
-
Add the remaining 2 tbsp. oil, then add the mushrooms, increase the heat to medium-high, and cook, stirring, until the mushrooms release their water, about 7 minutes. Add the chili powder, oregano, cayenne, 1/2 tsp salt and 1/4 tsp black pepper and cook 1 additional minute. Stir the onions into the mushroom mixture. Add more salt and pepper to taste.
-
Scatter the chips on a large rimmed baking sheet. Scatter the onion-mushroom mixture on top of the chips, then top with the cheeses and half the jalapenos. Bake until the cheese is melted and bubbling, about 15 minutes. Remove from the oven and scatter with the remaining jalapenos, the tomato, scallions, and plenty of crispy shallots. Serve right away.