Queso Flameado (Flaming Cheese)
- Yield 4-6 servings
Try chorizo and mild pasilla chiles atop melted cheese for something different on your tortilla.
This rich and gooey appetizer is great for parties. Use asadero cheese (made in West Texas), queso quesadilla, Chihuahua cheese, or even mozzarella or provolone. Serve warm from the oven, and use a spoon to scoop it into fresh corn or flour tortillas. Garnish with a spoonful of your favorite red or green salsa if you like.
- 12 ounces Mexican chorizo (beef or pork)
- 12 ounces round Asadero cheese (or other white melting cheese)
- 2 tablespoons brandy
- -- Crumbled pasilla chiles
- 1 bunch green onions, finely chopped
- 1/2 cup chopped fresh cilantro
- -- Fresh corn or flour tortillas, as needed
- Preheat oven to 300F.
- Heat chorizo in a large skillet over medium-high heat until no longer pink, 6 to 7 minutes. Remove from heat; cool slightly and spoon off most of the fat.
- Slice cheese into 1-inch cubes; place half in a 2-quart casserole dish. Top with half the chorizo and remaining cheese. Top with remaining chorizo. Bake 15 to 20 minutes, until creamy and bubbly.
- Remove from oven and drizzle with brandy. Carefully light with a match; brandy will flame up and burn out quickly. Top mixture with crumbled chiles, green onions and cilantro. Serve immediately with tortillas.
Recipe by Paul Disbrowe.