Tex-mex Flaming Cheese Recipe

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Lynn Dine


A recipe found at Saveur.com that I am posting for our Tex-Mex region of our Culinary Quest. Here is what is stated about the recipe: "Melted cheese is eaten in one form or another (fondue, frico, saganaki) all over the world. In Texas, chile con queso is typically (and unapologetically) made with Velveeta, but queso fundido (melted cheese) and its flambeed counterpart, queso flameado, are usually based on queso chihuahua (similar to monterey jack) or one of its relatives, often with all kinds of good stuff added. This version of queso flameado came from Los Barrios in San Antonio."

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5 Min
30 Min
Stove Top


2 oz. loose mexican-style chorizo
1 small onion, peeled and sliced into rings
1⁄2 tomato, diced
4 cups grated monterey jack
1 tbsp. (151-proof) rum or everclear
homemade or store-bought flour tortillas for serving
tortilla chips for dipping


1Preheat oven to 400°. Fry chorizo in a medium skillet over medium heat for 6–8 minutes. Add onions and tomatoes, cook until onions are soft, 8–10 minutes, and set aside.
2Put monterey jack into a small cast-iron skillet and bake until melted, 12–15 minutes. Spoon chorizo mixture over cheese. Pour rum or everclear over cheese and carefully ignite with a kitchen match. Serve with warm tortillas and tortilla chips.

About this Recipe

Course/Dish: Cheese Appetizers, Dips
Main Ingredient: Dairy
Regional Style: Southwestern