Chorizo Mushroom
Queso Dip
Perfect for Superbowl Sunday
• 1/2 tablespoon extra virgin olive oil
• 1/2 pound Spanish or Mexican chorizo, diced or
casings removed and crumbled
• 1/2 pound mushroom caps, quartered
• 1 pound Monterey Jack or Pepper Jack cheese, diced
• 1 bag corn tortillas or blue corn tortillas, any variety
• 2 scallions, thinly sliced
Pre-heat oven 375°F
Heat oil in small skillet over medium-high heat. Add the chorizo and sauté until brown and the fat is rendered. Stir in the mushrooms and cook until just tender, 6-7 minutes. Transfer to small casserole or baking dish, top with cheese and bake until bubbly. Remove from the oven, garnish with scallions and serve with chips for dipping.
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