Prep time: 10 min - Cook time: 20 min - Total: 30 min
8 ounces Oaxaca cheese, shredded 8 ounces shredded Mozzarella cheese 4 ounces chorizo, grounded or cut into small pieces 4 ounces mushrooms, sliced 2 tablespoons olive oil Salt & pepper, to taste
Place a skillet over medium heat, add 1 tablespoon of the oil. Add the chorizo and cook, stirring frequently to cook evenly, 6-7 minutes.
Once cooked, remove the excess fat from the skillet, leaving some for the mushrooms, and place the cooked chorizo over a paper towel to absorb the fat.
In the same skillet cook the sliced mushrooms over medium-high heat for 5-7 minutes until they start to get golden, add more oil once they start to dry out. Season with a pinch of salt (the chorizo is already salty, don’t add too much salt).
Place the chorizo and mushrooms in an oven-proof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large oven-proof dish.
Place the shredded cheese over the chorizo and mushrooms, and broil on high for about 5-8 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
Remove from oven, top with the remaining chorizo and mushrooms.
Serve warm with flour tortillas or tortilla chips.