- 1 pound cooked chorizo sausage*
- 1 milk green chile, stemmed and seeded
- 2 tablespoons Darigold butter
- 2 tablespoons olive oil
- 1 cup vertically sliced onion, cut 1/8-inch thick
- 2 cups thinly sliced mushrooms
- 2 to 3 cups shredded Monterey Jack Cheese
- 1/4 cup chopped green onion
- Tortilla chips
- Darigold sour cream
Cut chorizo into 1-inch pieces. Cut chile into small chunks. Process chorizo and chile in a food processor until sausage is the texture of hamburger. Cook over medium-high heat in a heavy skillet until meat is heated throughout. Drain meat mixture to remove excess fat, if necessary. Spread meat mixture evenly over the bottom of a medium size baking dish and set aside. Heat butter and olive oil in a skillet over medium-high heat; add onion and mushrooms and sauté until mushrooms are lightly browned.
Pour mixture evenly over meat. Sprinkle Monterey Jack cheese evenly over top. Bake in 350°F. oven for 10 to 15 minutes, or until cheese has melted. Garnish with green onion. Serve hot with tortilla chips and a side of sour cream.
RECIPE YIELD/SERVING SIZE
Makes about 12 servings.
*Found in the Mexican food section of most large grocery stores, or at a Mexican market; fresh chorizo sausage, cooked until crumbly and no longer pink, may be substituted.
A delicious hot dip is always a hit at any gathering!
(recipe developed in Darigold test kitchen)