Queso Flameado Con Chorizo Y Nopales (Cheese Dip with Chorizo and Cactus (w/ substitutes))

How to Make

• Step 1: Rinse the cactus leaves with cold water and pat them dry; season on both sides with salt.

• Step 2: Preheat a skillet (preferably cast iron skillet or cast iron grill pan) big enough to contain both cactus leaves over high heat (if they won’t both fit, work in batches or in two separate skillets). Add the cactus leaves and cook, flipping them every 3 to 4 minutes, until well seared on both sides, about 15 minutes total. Transfer to a cutting board and let rest until cool enough to handle, then slice the leaves into thin, bite-sized strips.

• Step 3: Preheat the oven to 375°F. In a medium skillet, heat the oil over medium-high heat. Add the chorizo and cook, breaking up the meat into small pieces with a wooden spoon or spatula, until browned and cooked through, 6 to 8 minutes. Drain off any excess fat that pools in the bottom of the pan.

• Step 4: In a 16-ounce (6-inch) cazuela or other ovenproof baking dish, layer half of the Monterey and/or Pepperjack cheese evenly on the bottom. Top with a layer of the chorizo, then one-quarter of the Oaxacan cheese, the cactus strips. In a bowl, mix the remaining Monterey and/or Pepperjack and remaining Oaxacan cheese, top this combination of cheese over the cactus strips.

• Step 5: Set the dish on a baking sheet and bake until the cheese is completely melted and bubbling around the edges, about 10ish minutes (be careful not to OVERbake to prevent the cheeses from curdling). Remove and garnish with cilantro leaves. Serve immediately with chips or tortillas for dipping. Enjoy!