Spanish Chorizo Queso Flameado with Pimientos Verdes y Cebollas
1/2 large white onion, cut into thin slices
2 cloves garlic
1 tablespoon vegetable oil
2 teaspoons butter
4-6 New Mexico or Anaheim green chiles or poblanos, roasted, peeled, seeded and cut into 3-inch-by-3/8-inch strips
2 Spanish style chorizo links finely minced
2 jalapeños or serranos, stemmed and seeded, chopped (optional)
4 tablespoons tequila
URBANherbal Mexican Savory Salt, to taste
Pepper, to taste
12 ounces creamy white cheese, such as queso Chihuahua, queso asadero, queso blanco, Monterey Jack, Muenster (or any combination), grated
12 warm flour or corn tortillas, tostada chips, or red bell pepper wedges and other vegetable crudités, for serving
Chopped tomatoes, to accompany
Avocado wedges drizzled with fresh lime juice, to accompany
Chopped green onions, to accompany
Chopped fresh cilantro, to accompany
Salsa, to accompany
Instructions: Briefly sauté onion and garlic in oil and butter; add chile strips and jalapeños or serranos, 2 tablespoons tequila and salt and pepper to taste, stirring until tequila is absorbed. Do not overcook. In a separate skillet with a tablespoon of olive oil, sauté the chorizo until simmering. Set aside.
Heat oven to broil. Place grated cheese in a shallow 9-by-9-inch earthenware dish or in 6 individual flameproof ramekins. Top with the pepper/onion mixture. Place 6 inches under broiler and heat until bubbly, melted and lightly browned (about 4-5 minutes).
To serve: Remove cheese from oven. Top it with the Chorizo. Serve with a basket of hot tortillas, crispy tostadas or crudités and small bowls of tomatoes, avocado wedges, green onions, cilantro and salsa. .
Variations: Sauté a handful of sliced mushrooms or squash blossoms with the pepper/onion mixture. Or substitute about 1/2 pound of crumbled fried chorizo (spicy Mexican pork sausage) for the chile strips.