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.
- 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