Chorizo Mushroom Queso Dip

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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1/2 tablespoon extra-virgin olive oil, a drizzle

1/2 pound Spanish or Mexican chorizo, diced or casings removed and crumbled

1/2 pound mushroom caps, quartered

1 pound Mexican melting cheese or Monterey Jack or Pepper Jack cheese, diced

1 bag corn tortillas or blue corn tortillas, any variety

2 scallions, thinly sliced


Preheat oven 375 degrees F

Heat extra-virgin olive oil in small skillet over medium-high heat. Add the chorizo and saute until the brown and the fat is rendered. Stir in the mushrooms and cook until just tender, 6 to 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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