Mushroom Choriqueso Recipe

Mushroom Choriqueso Directions

1. 1

   Prepare the Ingredients

   Gather and prepare all ingredients. Slice the mushrooms, dice the poblano peppers, and crumble the chorizo.

2. 2

   Cook the Chorizo

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled chorizo and cook until browned and crispy, about 5-7 minutes. Remove from the skillet and set aside.

3. 3

   Sauté the Vegetables

   In the same skillet, add another tablespoon of olive oil. Add the minced garlic and diced poblano peppers. Sauté for about 3 minutes until the peppers are softened.

4. 4

   Add the Mushrooms

   Add the sliced mushrooms to the skillet and continue to cook for another 5-7 minutes until the mushrooms are tender and have released their moisture.

5. 5

   Deglaze with White Wine

   Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes until slightly reduced.

6. 6

   Combine Cheeses

   Lower the heat to low and add the cotija, parmesan, and Oaxaca cheese to the skillet. Stir until the cheeses have melted and are well combined with the mushrooms and chorizo.

7. 7

   Season the Mixture

   Season with salt and black pepper to taste. Stir well to incorporate the seasoning throughout the mixture.

8. 8

   Serve

   Transfer the choriqueso mixture to a serving dish and serve warm with fresh tortilla chips for dipping.