Antojitos & Botanos
Appetizers

Queso Flameado

 Heat Index: Hot


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 aņejo or reposado tequila (your favorite)


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. 

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