- Queso Oaxaca (a Mexican mozarella-type cheese), sliced
- Mushrooms - brushed & thickly sliced
- Fresh flour tortillas
- pico de Gallo
Put the mushrooms into the skillet, and saute in the chorizo juices until they are soft and tender.
Now put the cooked mushrooms into your ramekin, making a pile on the opposite side from the chorizo.
Layer the cheese into the ramekin with the mushrooms and chorizo. Keep the cheese primarily in the center, so that you can see the chorizo on one side, and the mushrooms on the other.
Run ramekin under broiler until cheese is hot and bubbly.
Serve immediately: set sizzling oven pan on trivet on table. Have tortillas slightly grilled and hot and ready to go; ditto a bowl of pico, some sliced jalapenos, and a bowl of guacamole.
Provide a serving fork. The deal is that you hold a warm tortilla in your hand and with the fork, dig into the melted cheese and chorizo and mushrooms and scoop some of it up and onto your tortilla, which you then fold over and eat like a soft taco (which, of course, it is). Add as much pico, jalapenos, and/or guacamole as you like.
Wash down with a cold beer.
Keywords: Appetizer, Mexican, Easy
( RG120 )