Description
A warm cheese dip with chorizo and flambe with tequila. Perfect with chips or warm tortillas.
Ingredients
- 10 ounces, weight Pork Chorizo
- 1 whole Small Onion, Small Diced
- 1 whole Jalapeno Pepper, Seeded And Small Diced
- 1 whole Serrano Pepper, Seeded And Small Diced
- 1 Tablespoon Chopped Green Chilies
- 2 teaspoons Cumin
- ¼ cups Tequila
- 3 cups Shredded Oxaca Cheese Or Mozzarella
- ¼ cups Queso Fresco Plus More For Garnish
- Cilantro And Diced Tomatoes, For Garnish
- Tortillas Or Tortilla Chips, To Serve
Preparation
Preheat oven to 425ºF.
Heat a cast iron skillet or heavy oven proof skillet over medium high heat. Add chorizo and cook until almost dry, about 15 — 20 minutes. Transfer to a small bowl.
Add onions and peppers, sauté until tender. Stir in green chilies, cumin and chorizo. Add tequila and, using a long lighter, light the tequila. This can also be done by tilting the skillet towards the flame if using a gas stove. Let it burn until the flame goes out.
Add shredded Oaxaca to skillet and gently toss with chorizo mixture. Top with queso fresco. Transfer skillet to the oven, bake in the oven until bubbly, about 20 minutes.
Garnish with queso fresco, cilantro and diced tomato.
Serve with warm tortilla or tortilla chips.
