- Roughly chop the mushrooms to match the texture of the chorizo. Start with high heat and brown the chorizo, adding the chopped mushrooms after a few minutes. Cook until the chorizo is fully done, then transfer to a bowl.
- Drop the heat to medium and make a roux using the oil or butter and flour. Heat the oil then sprinkle in the flour and incorporate it into a slurry. Stir constantly until it becomes light caramel in color. Then reduce the heat to low and add in the milk.
- This next step is key to avoiding a grainy or gritty cheese sauce. Go slow! As the milk starts to heat up, add the cheese a little at a time. As it melts into the sauce, add a little more, stirring the whole time to avoid scalding. Finally, stir in the green chiles, spices, and ½ of the Blended Chorizo. Spoon the other half on top, garnish with some green onions and cilantro.
- Serve this up with your favorite tortilla chips!
For a smaller crowd, save leftovers to reheat later or cut the recipe in half.