1Add the chorizo to a frying pan over medium heat. Cook about 10 minutes, breaking up the meat into small pieces. Add the mushrooms, mix with the chorizo, and continue cooking for another 5 minutes, until the mushrooms are soft and the juices reduced.
2Using a spatula, scrape the chorizo-mushroom filling into a bowl. Carefully wipe out any remaining bits and turn the heat to medium low.
3Add a corn tortilla to pan, top with 1/4 of the cheese and 1/4 of the chorizo-mushroom filling.
4Fold the tortilla in half and let cook for about 2 minutes.