Source:Mexican Traditional
Makes 6 servings
Preparation time: 30 minutes
Tips: Prepare ahead and bake when guests arrive.
Queso Flameado
Mexican Melted Cheese Dish
Ingredients
Preparation
1 pound Chihuahua or Monterey Jack cheese, sliced thin
1/2 pound pork chorizo (Mexican sausage)
1 large onion, sliced
1 large fresh poblano pepper, roasted & seeded, see note 1
vegetable oil to fry
1. Butter a glass or ceramic oven proof plate, a pie plate works well.
2. Heat about 1 tablespoon of vegetable oil in a frying pan. Add onion and poblano peppers. Cook until tender and soft, mixing now and then, about 10 minutes, remove from pan and set aside.
3. Add to frying pan the chorizo in chunks. Using a spoon or wooden spatula, cut the chunks as they cook to crumble the chorizo. Mexican chorizo usually will have a lot of fat and tent to disappear into little crumbs and be surrounded by a lot of grease. Using a slotted spoon drain most of the grease. Add reserved onions and peppers pieces to pan. Some grease is desire since it's full of spicy flavors from the chorizo.
4. In prepared plate, line bottom and sides with slices of cheese, using about 1/2 to 2/3 of the cheese. Place the chorizo mixture in the middle of the cheese reserving some to top. Cover partially with the remaining cheese and filling. Bake at 350F degrees for about 25 minutes, or until the cheese is melted and it starts to bubble. Serve hot with freshly made corn or flour tortillas.
NOTES: Serve as appetizer or side dish during a Mexican meal.
(1) Place whole peppers under the broiler or on top of flame if gas stove available. Keep turning peppers to roast evenly the outer skin. Pepper may get skin blackened and cracking. When evenly roasted, place peppers inside a paper or plastic bag and close for about 15 to 20 minutes. Take peppers out and carefully remove skin. It's sometimes easier to do this under runing water. Remove seeds and stem. Cut into strips
