Best Chorizo Mushroom Queso Dip Recipes

Chorizo Mushroom Queso Dip image

Provided by Rachael Ray : Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

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

Steps:

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.

Chorizo Mushroom Queso Dip image

Categories Mushroom

Yield serves 4 to 6

Number Of Ingredients 6

1/2 tablespoon EVOO (extra-virgin olive oil), a drizzle
1/2 pound Spanish or Mexican chorizo
1/2 pound mushroom caps, quartered
1 cup diced Mexican melting cheese or Monterey Jack or pepper Jack cheese
2 scallions, thinly sliced
1 bag corn tortilla chips or blue corn tortilla chips, any variety

Steps:

Heat the EVOO 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.