What is queso flamedo?!
Answers: I was given this frozen package that says queso flamedo.What the heck is it? Im guessing burnt cheese?
Chile con queso, (also spelled chili con queso) is a part of Tex Mex and Southwestern cuisine, originated in Texas. Chile con queso is predominantly found on the menus in Tex-Mex restaurants across Texas. However, authentic Texas style chile con queso has been found as far east as Atlanta, Georgia and as far west as Phoenix, Arizona.
Chile con queso should not be confused with nachos, nacho cheese, queso fundido or queso flameado. While nachos are sold in concession stands at movie theatres and sporting events across the United States, chile con queso is generally found in Tex-Mex restaurants.
Mexican restaurants in California and other states may serve queso flameado or queso fundido as an appetizer. These are authentic Mexican dishes, and they differ in consistency. Yellow cheeses are generally used in Tex-Mex style chile con queso. However, white cheeses may also be used (Asadero, Oaxaca, Chihuahua ), and blended with cream or half-and-half during cooking.
QUESO FLAMEADO
3/4 lb. Mexican sausage (chorizo), casing removed, crumbled
1 sm. onion, chopped
2 tomatoes, diced
3/4 c. picante sauce
4 c. (1 lb.) shredded Monterey Jack cheese
Avocado slices
Tomato slices
Brown sausage in small skillet; remove to paper towels with slotted spoon. Drain all but teaspoon drippings from skillet; add onion and cook until tender. Return sausage to skillet; add tomatoes and picante sauce. Simmer 15 minutes or until most of liquid has evaporated.
In a 9 inch baking dish, arrange 2 cups of the cheese. Top with sausage mixture; cover with remaining cheese. Bake at 350 degrees about 10 minutes or until cheese melts. Garnish with avocado and tomato slices and serve immediately with warm tortillas or tortilla chips
Flame melted cheese
This is just a guess, maybe it is smoked cheese. Or maybe even really spicy.
The Italian girl
~ Ragazza
It's cheese and chorizo mixed together with salsa, tomatoes and onions.
http://www.cooks.com/rec/view/0,181,1541...