Queso flameado with shrimp and brandy
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Monterrey jack cheese; shred |
| 6 | ounces | Mozzarella or oaxaca cheese |
| ½ | cup | Shrimp; cooked and chopped |
| 2 | teaspoons | Fresh oregano; minced |
| Poblano chili strips; for ga | ||
| Minced green onions; for gar | ||
| Toasted pine nuts; for garni | ||
| 2 | tablespoons | Cognac |
| 6 | Flour tortillas | |
Directions
Recipe by: Lyn Belisle <belisle@...> Combine cheeses. Divide shrimp equally into 6 individual ramekins. Top with shredded cheese and sprinkle with fresh oregano.
Place in preheated 350F oven and bake just until cheese has melted. Place on heated serving plates and garnish with chili strips, minced green onions, and toasted pine nuts. Drizzle each with teaspoon Cognac and drape with a hot flour tortilla. Serve immediately.
Makes 6 servings.
Patsy also says that this is good with French bread if tortillas are not available, and other condiments you might want to include are cilantro, chopped tomatoes, avacado wedges, and salsa.