Cheesy Mexican Mushroom Skillet

Cheesy Mexican Mushroom Skillet

Prep Time:
20 Min
Start to Finish:
25 Min
Servings:
4 servings
Print:
8.5 x 11 6 x 4

Ingredients

  • 1 1/2 teaspoons olive or vegetable oil
  • 4 oz uncooked vermicelli, broken into 1-inch pieces
  • 1 medium onion, sliced (about 1 cup)
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 medium jalapeño chiles, seeded, finely chopped
  • 1/2 cup water
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1 cup shredded Monterey Jack cheese (4 oz)

Directions

  1. In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown. Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
  2. Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
  3. Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.

Additional Directions

Prep Guide and Tips:
Time-Saver: When chopping jalapeños, wear clean rubber gloves and do not touch your skin or eyes. When finished, wash the gloves in soap and water. If you don't want to chop them, look for canned jalapeños--just drain and you are ready to go!

Nutrition Facts

Nutritional Information Per Serving; 1 Serving:

Calories:
300  
Calories From Fat:
110 
Total Fat:
12g 
Cholesterol:
25mg 
Sodium:
600mg 
Potassium:
530mg 
Protein:
14g  
Vitamin A:
10% 
Vitamin C:
15% 
Calcium:
25% 
Iron:
20%