Categories: Appetizers

Ingredients

• 1/2 tbsp. olive oil
• 1/2 lb. Spanish or Mexican chorizo
• 1/2 lb. mushroom caps, quartered
• 1 cup diced Mexican melting cheese or Monterey Jack or pepper Jack
• 2 scallions, thinly sliced
• 1 bag corn tortilla chips or blue corn tortilla chips

Directions

1. Heat the olive oil in a small skillet over medium-high heat. Dice and brown the Spanish chorizo to render the fat, or remove the casing of fresh Mexican chorizo, then brown and crumble. Preheat the broiler. Add the mushroom caps to the skillet and cook with the sausage until just tender, 6 to 7 minutes. Transfer to a small casserole or baking dish, top with the cheese, and place under the broiler until bubbly, 1 to 2 minutes. Top with the scallions and serve with chips for dipping.

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