Chorizo Mushroom Queso Dip (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Preheat oven 375 degrees F
2. 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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