Sunday, October 9, 2011

Chorizo Mushroom Queso Dip

Chorizo Mushroom Queso Dip

Prep Time: 5 min

Inactive Prep Time:--

Cook Time: 10 min

Level: Easy

Serves: 4 to 6 servings


· 1/2 tablespoon extra-virgin olive oil, a drizzle

· 1/2 pound Mexican chorizo

· 1/2 pound mushroom caps, quartered

· 1 cup diced Mexican melting cheese or grated Monterey Jack or Pepper Jack cheese

· 2 scallions, thinly sliced

· 1 bag corn tortillas or blue corn tortillas, any variety


Preheat the oven to 350 degrees F.

Heat the extra-virgin olive oil in small skillet over medium-high heat. If using fresh Mexican chorizo, remove the casing and crumble while it's browning. Drain all grease from chorizo. Add the mushrooms to the skillet and cook with the sausage until just tender, 6 to 7 minutes. Transfer the sausage mixture to a small casserole or baking dish and top with the cheese. Bake until bubbly. Remove from the oven and top with the scallions. Serve with chips for dipping.

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