A decidedly Tex-Mex affair, queso flameado (flaming cheese) is a mixture of assorted white cheeses with chilies, onions, garlic and homemade chorizo served bubbling hot from the oven with warm tortillas..
(informed by recipes by the Homesick Texan)
For the Chorizo
1/2 pound fatty pork, coarsely ground
1 ancho and 1 guajillo chile, toasted and ground
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1 tablespoon paprika
2 cloves garlic, minced
1 teaspoon Mexican oregano
1/2 teaspoon cumin seeds, toasted
1/4 teaspoon cinnamon
1/4 cup chipotle chili sauce
Loosely combine all ingredients together in a bowl. Pinch off ping pong ball-sized pieces and fry in a hot skillet until brown and crusty on the outside. Transfer to a side dish to drain.
For the Vegetables
1/2 poblano pepper, stemmed and seeded
1/2 Spanish onion, cut into wedges
1/2 small red bell pepper, stemmed and seeded
Place all ingredients in a heavy skillet and broil until blistered and partially blackened, about 5 minutes. Remove from oven, cover and let stand until cool enough to handle. Cut into strips.
Combine vegetables with 2 cups of assorted shredded white cheeses such as asadero and Oaxaca in a heavy skillet. Arrange cooked chorizo over the top and dress with a little chipotle chile sauce. Place in a 350 degree oven until bubbly, about 10-15 minutes.
Spoon mixture onto warm tortillas and serve immediately.