Your new favorite game day appetizer is here and it’s this Green Chile Queso with Blended Chorizo and Highline Mini Bella Mushrooms
 8 oz Highline Mini Bella Mushrooms
 ⅓ lb spicy chorizo sausage
 1 tbsp butter
 1 tbsp all-purpose flour
 1 ½ cups whole milk
 3 cups shredded mozzarella cheese
 4 oz green chiles
 1 tsp Chile powder
 1 tsp smoked paprika
 1 tsp garlic powder
 Salt and pepper, to taste
 Green onions, for garnish
- 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 for 5 minutes 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.
- 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 1/2 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!
