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Category: Cheese
Prep Time: Cook Time: Total Time:
3 cups of shredded Asadero, Chihuahua or Muenster cheese
1 cup of shredded Monterey Jack
1 poblano chile
1/2 cup of Mexican chorizo
Heat the poblano chile under the broiler for five minutes on each side or until its blackened. Place the chile in a paper sack, close it and let the chile steam for 15 minutes. After this time, rub off the skin, remove the stem and seeds and cut into strips.
Preheat the oven to 350 degrees.
Break up the chorizo and cook it in a skillet until it’s done, about five minutes. Lightly grease a medium-sized cast-iron skillet or a casserole dish and add the cheese. Top with the crumbled, cooked chorizo and poblano strips and cook for 15 minutes or until bubbling. Spoon out the melted Queso Flameado onto tortillas. Serve immediately.
QUESO FLAMEADO
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Category: Cheese
Prep Time: Cook Time: Total Time:
3 cups of shredded Asadero, Chihuahua or Muenster cheese
1 cup of shredded Monterey Jack
1 poblano chile
1/2 cup of Mexican chorizo
Heat the poblano chile under the broiler for five minutes on each side or until its blackened. Place the chile in a paper sack, close it and let the chile steam for 15 minutes. After this time, rub off the skin, remove the stem and seeds and cut into strips.
Preheat the oven to 350 degrees.
Break up the chorizo and cook it in a skillet until it’s done, about five minutes. Lightly grease a medium-sized cast-iron skillet or a casserole dish and add the cheese. Top with the crumbled, cooked chorizo and poblano strips and cook for 15 minutes or until bubbling. Spoon out the melted Queso Flameado onto tortillas. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.