| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 362 |
| Total Fat | 29 g |
| Saturated Fat | 15 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 22 g |
| Cholesterol | 75 mg |
| Sodium | 694 mg |
Reviews
Really loved this recipe.
Nice recipe using chorizo in a different way!
Tasty and delicious. Very easy but impressive.
Tasty and delicious. Very easy but impressive.
These are the wrong recipes for this episode.