For the Mushroom Chorizo

1. In a medium bowl, mix all dried spices.
2. Add ¼ cup oil, vinegar, liquid aminos, and garlic and mix thoroughly.
3. In a large bowl, mix mushrooms with the spice mix until fully coated.
4. Set aside and marinate for 30 minutes.
5. In a large cast-iron skillet over medium-high heat, add 2 tbsp of olive oil and cook the marinated mushrooms, about 20 minutes, until they start to brown and the liquid is cooked off. With a slotted spoon, transfer to a paper towel-lined plate.
6. Set the pan aside, but don’t wipe it down so you can use that coating of seasoning when you make the choriqueso.

For the Roasted Poblano Pepper

1. Set oven to 400°F.
2. Place whole pepper on a lightly-oiled baking sheet and bake for 25-30 minutes, flipping occasionally, until skin is blistered and blackened. (You can also blister the pepper directly over an open flame on the stove, flipping often.)
3. Remove from oven, and place inside a glass bowl and cover. Leave covered for about 10 minutes to let the steam loosen the skin.
4. When the peppers are cool enough to handle, remove and discard the skin, then cut off the stem and remove the seeds.
5. Finely chop poblano and set aside.

For the Mushroom Choriqueso

1. In the same cast iron pan, add coconut cream and cheeses (reserving some Feta for garnish), stirring regularly until fully melted and smooth.
2. Mix in mushroom chorizo and poblano, reserving some poblano for garnish.
3. Garnish with cilantro, Feta, and poblanos and serve hot with tortilla chips and tortillas.