Nutrition Facts

Serving Size 207 g

(Approx. 5 Servings)

Amount Per Serving

Calories	530	Calories From Fat	360

% Daily Value*

Total Fat 41 g	63%

Saturated Fat 20 g	100%

Trans Fat 0.0 g

Cholesterol 150 mg	50%

Sodium 1370 mg	57%

Total Carbohydrate 14 g	5%

Dietary Fiber 4 g	16%

Sugars 4 g

Protein	32 g

Vitamin A 8%	•	Iron 2%

Vitamin C 35%	•	Calcium 45%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Tequila Queso Flameado

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Serves

5 People

Ingredients

Recipe makes 5 Servings

1 Lb H‑E‑B Mi Comida Pork Chorizo

1/2 cup(s) sweet onions, finely diced

1 small polano, seeded and finely chopped

10 Oz H-E-B Queso Asadero

2 Oz Cacique Cotija Cheese

1 1/2 Oz tequila

1 small lime, juice of half the lime

2 Tbsp fresh cilantro, leaves only, finely chopped

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Instructions

On a grill or stovetop, preheat a cast-iron skillet over medium-high heat. Add chorizo, breaking apart any large chunks as the meat cooks. Cook about 4 to 5 minutes or until meat is cooked through.

Add onions and poblano, and continue cooking for 4 to 5 minutes, or until onions are soft. Leave enough meat in the skillet to cover the bottom of the pan in a thin layer (reserve extra meat for another use like breakfast tacos).

Reduce heat to medium and place both kinds of cheese on top of chorizo. Close grill cover or place a lid on the pan and cook for another 3 to 4 minutes, or until cheese is fully melted and starting to brown around the edges.

Remove from heat. Gently pour tequila over melted cheese and light. Allow tequila to burn off. Top with fresh lime juice and cilantro. Serve with lightly toasted tortillas and devour.

Chef's Note: The above recipe is for an 8-inch skillet. Double cheese amount for an 11-inch skillet.