Vodka Flamed Chorizo Recipes
QUESO FLAMEADO (FLAMING CHEESE)
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
Provided by Ceezie
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
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- Bring a large pot of well salted water to a boil. Add the penne and cook it according to the package directions. Before draining the pasta, scoop out 1-2 cups of pasta water.
- Slice the chicken breast down through the meat into 1/4 inch thick cross sliced pieces and then cut the pieces into bite-sized chunks. Similarly, slice up the chorizo into 1/4 inch thick bite-sized pieces.
- In a large, deep skillet, heat the oil on medium-high heat until shimmery. Season the chicken well with salt and pepper and lay the pieces in the skillet. Sear them, unmoving for 1-2 minutes. When they are ready they will loosen from the bottom of the pan. Flip them over and sear until the chicken is cooked through, another 1-2 minutes. Transfer the chicken to a bowl.
- Add the chorizo to the now empty skillet and give it a good sear on both sides, 3-4 minutes total. Remove the chorizo to the bowl.
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- Bring a large pot of salted water to boil. Cook pasta to al dente according to the package directions.
- While pasta is cooking, warm the olive oil in a medium skillet over medium-high heat. Remove the chorizo from its casings and crumble the meat into the skillet. Cook, stirring frequently and breaking into bite-sized pieces, for 3-4 minutes, until brown and cooked through. Set aside.
- Drain the pasta when ready, reserving about 1/4 cup of the cooking water. Return drained pasta to the pot and reduce heat to medium-low. Add chorizo, tomatoes, and sauce. Stir well to combine. If the sauce appears too thick, add a bit of the reserved pasta water, one tablespoon at a time. Cook the pasta and sauce together for 2 minutes to marry the flavors, then serve.
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