1 Chile poblano, roasted, peeled and cut into strips (about ½ cup)
2 T. butter
salt and freshly ground pepper
3 oz. mushrooms, sliced
1 chorizo or other spicy sausage, casing removed and chopped
3 cups grated Oaxaca
10-12 flour or corn tortillas
Aluminum foil

Sauté the chile strips in 1 T. of butter, season lightly with salt and pepper and set aside. Sauté the mushrooms in the other T. of butter until they begin to release their juices. Season with salt and pepper and set aside. Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes. Lightly grease 3 cazuelitas or small flameproof casseroles. In one, place a portion of and half of the chile strips. In the second, place other portion of cheese and half the mushrooms. In the third cazuelita add the remaining Oaxaca and half the chorizo. Cover the cazuelitas with aluminum foil and set over low heat until the cheese is completely melted. Remove aluminum foil and add the remaining mushrooms, chile strips and chorizo to their respective cazuelitas until cheese is completely melted. Serve hot with flour tortillas, so that the cheese can be used in preparing individual tacos. Can also be served with salsa mexicana.