Chorizo, Mushroom, and Onion Queso

Ingredients

• 12 ounces Oaxacan cheese, grated
• 4 ounces monterey jack cheese, grated
• 1 tablespoon cornstarch
• 1/3 pound fresh Mexican chorizo, removed from casings if stuffed
• 1/2 cup finely chopped yellow onion
• 3 ounces shiitake or cremini mushrooms, scrubbed clean and roughly chopped
• 1 teaspoon freshly minced garlic
• 10 ounces evaporated milk
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon zest from 1 lime
• Kosher salt

Directions

1. Add the cheese to a medium bowl, sprinkle in the cornstarch, and toss until the shreds are well coated. Put the bowl aside.
2. Set a medium saucepan over medium-high heat and add the chorizo. Cook it for about 5 minutes, using a wooden spoon to crumble it as it browns, until it is fully cooked.
3. Add the onion and mushrooms to the pan. Cook, stirring now and then, until the onion has softened and the mushrooms have shrunk down, about 7 minutes.
4. Mix in the garlic and cook just until it smells fragrant, about 30 seconds.
5. Pour in the evaporated milk, stirring and scraping the bottom of the pan to loosen the browned bits, then bring the mixture to a boil.
6. Turn the heat down to low and add the cheese. Stir without stopping until the cheese has melted into a smooth queso.
7. Fold in the cilantro and lime zest, then season with salt to taste. Spoon into a bowl and serve right away.