1)  Sauté the chile strips in 1 tablespoon of butter, seasoned lightly with salt and pepper and set aside.

2)  Sauté the mushrooms with the other tablespoon of butter until they begin to release their juices over low to medium heat. Season with salt and pepper and set aside.

3)  Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes.

4)  Lightly grease 3 cazuelitas or small flameproof casseroles.

5)  In one, place a portion of Los Altos Queso Oaxaca or Queso Quesadilla and half of the chile strips. In the second, place other portion of cheese and half the mushrooms.

6)  In the third cazuelita add the remaining Los Altos Queso Oaxaca or Queso Quesadilla and half the chorizo.

7)  Cover the cazuelitas with aluminum foil and set over low heat until the cheese is completely melted.

8)  Remove aluminum foil and add the remaining mushrooms, chile strips and chorizo to their respective cazuelitas until cheese is completely melted.

9)  Serve hot with flour tortillas, so that the cheese can be used in preparing individual tacos. This dish is great with salsa Mexicana