Recipe by Ceezie
This rich and gooey appetizer is great for parties. Use asadero cheese (made in West Texas), queso quesadilla, Chihuahua cheese, or even mozzarella or provolone. Serve warm from the oven, and use a spoon to scoop it into fresh corn or flour tortillas. Garnish with a spoonful of your favorite red or green salsa if you like. Recipe Source: Relish Mag
- 12 ounces mexican chorizo sausage (beef or pork)
- 1 (12 ounce) round asadero cheese (or other white melting cheese)
- 2 tablespoons brandy
- crumbled pasilla chile
- 1 bunch green onion, finely chopped
- 1⁄2 cup chopped fresh cilantro
- fresh corn tortillas or flour tortilla, as needed
Directions See How It's Made
- Preheat oven to 300°F
- Heat chorizo in a large skillet over medium-high heat until no longer pink, 6 to 7 minutes. Remove from heat; cool slightly and spoon off most of the fat.
- Slice cheese into 1-inch cubes; place half in a 2-quart casserole dish. Top with half the chorizo and remaining cheese. Top with remaining chorizo. Bake 15 to 20 minutes, until creamy and bubbly.
- Remove from oven and drizzle with brandy. Carefully light with a match; brandy will flame up and burn out quickly. Top mixture with crumbled chiles, green onions and cilantro. Serve immediately with tortillas.