• 2 tablespoons sugar
  • 1/4 cup lime juice
  • 1 teaspoon chili powder
  • 12 ounces Queso Chihuahua Cheese cut into ½ inch cubes
  • 1 4.5 ounce can Old El Paso Green Chiles, fully drained
  • ½ cup fresh pico de gallo
  • ¼ cup fresh cilantro chopped
  • 1.5 ounces 1 shot tequila
  • Tortilla chips or warmed Old El Paso Tortillas for serving


  1. Preheat oven to 350F
  2. Spray a small casserole dish with nonstick spray and set aside
  3. In a small saucepan, heat sugar, lime juice, and chili powder. Stir to combine.
  4. Bring mixture to a boil and then reduce heat to simmer. Allow to simmer for about 10 minutes, stirring occasionally. Turn off the heat and set aside.
  5. Place one layer of cubed cheese into the bottom of the casserole dish
  6. Pour on pico and green chiles. Pour on the chili lime reduction.
  7. Top with the remaining cheese. Sprinkle with cilantro.
  8. Place casserole dish in the oven and cook for 15-20 minutes or until cheese is fully melted and bubby.
  9. Remove from the oven and stir to make sure everything is mixed together. If necessary, pat the top dry with a paper towel.
  10. Immediately pour tequila over the cheese and light to set on fire. (BE CAREFUL! The tequila can light relatively quickly.
  11. Take caution when lighting it, I recommend using a long armed lighter) The flame should burn out pretty quickly, you can light more than once if desired. Once its charred to your liking, serve immediately with chips or warmed tortillas.
  12. Enjoy!

Yields: 6

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