Chorizo Mushroom Queso Dip


  • ½ tablespoon extra virgin olive oil (EVOO), a drizzle
  • ½ pound mushroom caps, quartered
  • 1 pound Mexican melting cheese or Monterey Jack or pepper Jack cheese, diced
  • 1 bag corn tortillas or blue corn tortilla chips, any variety
  • 2 scallions, thinly sliced
  • ½ pound Spanish or Mexican chorizo, diced or casings removed and crumbled

Preparation Pre-heat the oven to 375°F. Heat the EVOO 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 the dip to a small casserole or baking dish, top with cheese and b...

View full recipe at SpringPad


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