email this pageIngredients
12 ounces Mexican chorizo (beef or pork)
1 (12-ounce) round Asadero cheese (or other white melting cheese)
2 tablespoons brandy
Crumbled pasilla chiles
1 bunch green onions, finely chopped
½ cup chopped fresh cilantro
Fresh corn or flour tortillas, as needed
Instructions
1 (12-ounce) round Asadero cheese (or other white melting cheese)
2 tablespoons brandy
Crumbled pasilla chiles
1 bunch green onions, finely chopped
½ cup chopped fresh cilantro
Fresh corn or flour tortillas, as needed
1. Preheat oven to 300F.
2. 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.
3. 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.
4. 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. Serves 4 to 6.
Recipe by Paul Disbrowe, “Relish a Taste of America,” May 2007.
2. 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.
3. 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.
4. 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. Serves 4 to 6.
Recipe by Paul Disbrowe, “Relish a Taste of America,” May 2007.
