It is a traditional Mexican dish often compared to Fondue.
It's baked in a shallow Terra Cotta heat proof baking dish and traditionally served with Corn Tortillas. Texans have adapted the recipe and serve it as a dip with Tortilla Chips.
It can also be topped with Rum, Brandy or Tequila and flambeed. This is how I first had it in Mexico and I recommend it flambeed if serving at a party. The guests will be impressed with the presentation.
I make it vegetarian with Soyrizo, but it's made in Mexico with Chorizo Sausage.
2 TBS Vegetable Oil
6 oz. of Soyrizo or Chorizo Sausage, casing removed
1/4 C finely diced onion
2 cloves of Garlic, minced
1 small can ( 1.25 oz) diced Green Chiles, un-drained
2 C Queso Quesadilla or Oaxaca( Asadero ) Cheese. Not Cheddar! It should be a White Mexican Cheese.
Corn Tortillas or Tortilla Chips
Spray a shallow ( Terra Cotta, if you have one) baking dish with a vegetable spray
Heat oil in a saute pan and cook the sausage until almost crispy, well done
Remove the sausage to a bowl and set aside
Add onion and garlic to the saute pan and cook for 5 minutes
Return the Sausage to the pan with the Onion and Garlic and mix well
Add the Green Chiles and stir.
Place 1/2 of the Cheese in the baking dish and top with 1/2 of the Sausage
Repeat with remaining Cheese and Sausage
Bake at 425 degrees for 20-30 minutes
Stir well before serving
Optional to Flambe as directed above.
Serve on 6" Corn Tortillas or dipped with Tortilla Chips.
Peace in the Kitchen!
|This is the dish that I bake mine in. It's called a Bram.|
It's a Terra Cotta, clay baking dish.
I can double the recipe when I make it in this Bram.