queso flameado
- Categories
- 2hot
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 12 | To 18 ounces Panela cheese |
| ½ cup | Flour |
| ¼ cup | Olive oil |
| 1 cup | Gold tequila |
| Lime juice, to taste |
Slice the cheese 1/2inch thick and place in a bowl of ice water for about 5 minutes. Pat the cheese dry and dust with the flour, shaking off any excess.
Heat a large cast iron skillet, over a high heat. Add the oil and fry the cheese, turning once, until golden brown. USE CAUTION: Standing far enough back so you do not get near the flames, ignite the tequila. Let the flames die out.
Remove the cheese and tequila to a platter and finish with a sprinkling of lime juice. Serve with pickled chipotle peppers and warm corn tortillas.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6272
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