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.
Yield: serves 4-6
- 2 oz. loose Mexican-style chorizo
- 1 small onion, peeled and sliced into rings
- <sup>1</sup>⁄<sub>2</sub> tomato, diced
- 4 cups grated monterey jack
- 1 Tbsp. (151-proof) rum or everclear
- Homemade or store-bought <a href="https://www.saveur.com/article/Recipes/Flour-Tortillas/">Flour Tortillas</a>
- Preheat 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.
- Put 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.
MORE TO READ
Our Best Pumpkin Recipes Celebrate the Flavor of Fall
Think outside the pie this autumn with these craveable cooking ideas from around the globe.
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.