- 5 cups shredded Monterrey Jack cheese*
- 2 cups cubed pre-cooked chicken **
- 10–15 flour tortillas, for serving
- 1/2 oz high-proof alcohol
- Preheat the oven to 400°F.
- In a 1.5 qt casserole, 8″ cast iron skillet or other oven-safe dish, combine the cheese and chicken.
- Bake for 15-20 minutes, or until the cheese has fully melted.
- Serve immediately with warm flour tortillas.
- Pour the alcohol over the top of the cheese and light on fire just before serving. Either let the alcohol burn off or if it starts burning the cheese past your tastes it is easy to just blow the flame out.
- 1.5 qt casserole dish or 8″ cast iron skillet
- long handled lighter or long match (optional)
*Monterey Jack is easiest to find in stores. If you want to go a little more authentic, use a 50/50 combination of asadero (or oaxaca or chihuahua) cheese and monterey jack. And always buy the block, not pre-shredded.
**See post for my favorite chicken marinades.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Tex Mex
Keywords: queso flameado, deconstructed quesadillas