6ouncesMexican chorizocasing removed and in pieces
4ouncesmushroomschopped (crimini, portobello, your favorite)
1/2 - 1teaspoonchipotle powder or ancho chili powder(depending on desired spice level)
Salt and pepper to taste
2roasted poblano peppers(place in the oven until blackened or use a kitchen torch)
2-3cupsSargento Mexican Shredded Cheese(depending on the pan size)
Chopped cilantro and lime wedges for garnish
Preheat oven at 350ºF.
In a cast iron pan, cook chorizo over medium-high heat until browned. Transfer chorizo to a plate.
In the same pan, add mushrooms, chipotle powder, salt and pepper. Sauté until tender. Set aside.
Peel the skin off of the poblano peppers. Remove the seeds and roughly chop. To the pan with the mushrooms, add the browned chorizo, poblano peppers and shredded cheese. Bake for about 15-20 minutes or until cheese has melted.
Remove from oven. Garnish with cilantro, a squeeze of lime and serve with tortilla chips. Enjoy!
*This is a “create your own adventure” recipe. If you want to keep this vegetarian, don’t add the chorizo, skip step 2. If you don’t like mushrooms, skip step 3. You get the idea. :)