Ingredients

　　1/2 tablespoon EVOO (extra-virgin olive oil), a drizzle

　　1/2 pound Spanish or Mexican chorizo

　　1/2 pound mushroom caps, quartered

　　1 cup diced Mexican melting cheese or Monterey Jack or pepper Jack cheese

　　2 scallions, thinly sliced

　　1 bag corn tortilla chips or blue corn tortilla chips, any variety

　　Heat the EVOO in a small skillet over medium-high heat. Dice and brown the Spanish chorizo to render the fat, or remove the casing of fresh Mexican chorizo, then brown and crumble. Preheat the broiler. Add the mushroom caps to the skillet and cook with the sausage until just tender, 6 to 7 minutes. Transfer to a small casserole or baking dish, top with the cheese, and place under the broiler until bubbly, 1 to 2 minutes. Top with the scallions and serve with chips for dipping.

　　Rachael Ray's Look + Cook