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Back to Recipes |
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Blue Mesa Queso Flameado |
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Yields: Enough for a houseful Heat Index: Hot |
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This appetizer is a world-class crowd pleaser, says Blue Mesa Grill's executive chef Bud Boswell. "It was a natural step in a tequila-themed establishment to incorporate tequila in our foods" says Boswell, "but even we were a little surprised by what a hit tequila dishes have been with our customers." |
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4 ounces butter
4 ounces flour
16 ounces milk
16 ounces heavy whipping cream
1 1/2 pounds Monterey Jack cheese, cubed
1 1/2 pounds Kraft Velveeta cheese, cubed
1 cup diced red onion
1 cup diced roasted poblano or Anaheim chile
1/4 cup minced serrano chile
3 ounces a�ejo or reposado tequila (your favorite) |
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1. Combine butter and flour in a saucepan over medium-low heat and make a blonde roux. Add milk and cream, combine thoroughly with wire whisk and bring to a boil. 2. Transfer mixture to a double boiler and add both cubed cheeses. Stir frequently, and once cheese melts into sauce, add all other ingredients and combine thoroughly.
Presentation:
Transfer queso to serving dish and pour a scant 1/4 ounce of 151 rum over the top. Light carefully with a match or lighter. Serve with corn tortilla chips or warm flour tortillas for dipping. For a change of pace, Blue Mesa Grill serves this dip with skewers of steak and chicken instead of chips. |
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