For a quick appetizer, queso flameado can be a delicious life saver. You can use a combination of different cheeses. This is just what I had on hand at home.
Start with about 1/2 pound of fresh chorizo….not the hard sausage kind that you can dice – the kind you have to squeeze out of a casing. I found a fresh chorizo at my local grocery store in the regular meat department. Brown it in a skillet for 4-5 minutes until fully cooked.
I used only 3 ingredients….plus some corn tortillas for eating. You can’t beat that!
Add a bag of creamy, melty, white cheese of some sort and about 1/2 of a block of queso fresco (approximately 6 oz). Now, let’s not pretend this isn’t gonna be greasy! But!!!! It’s chorizo, so it’s made to be that way.
Place the skillet under the broiler for a few minutes until the cheese gets all bubbly. Make sure you watch this carefully without leaving the queso flameado all alone without a babysitter. Let’s just say I’ve learned this the hard way….I’m trying to save you the same mistake.
Heat up a few tortillas and serve the queso flameado warm. Tip: Cut the chorizo with some scissors to make it easier to serve in the warm tortilla.
1/2 lb. fresh chorizo
6 oz. queso fresco
2 cups of some type of creamy, gooey white cheese
Brown the chorizo in a oven-safe skillet for 4-5 minutes until it is fully cooked. Do not drain. Place the cheeses on top of the chorizo without stirring. Place under the broiler for a few minutes until the cheese is bubbly. Heat a few corn tortillas in a damp paper towel in the microwave for a minute or so until the tortillas are warm. Serve immediately.