Queso Flameado

准备两区烹饪的木炭烤架，并制造中高火，或将燃气烤架加热到高。清洁和油烤架。

Place garlic, serrano chiles, and a pinch of salt in a mini food processor and pulse until finely chopped, about 3 times. Add scallions and cilantro and process until mixture is combined, but still has some texture, about 15 seconds, stopping to scrape down sides as needed. Transfer herb mixture to a bowl and set aside.

When coals are glowing red and covered with a fine gray ash, grill poblano, uncovered, over direct heat until it's blistered and blackened on all sides, flipping as needed for even color, 5 to 7 minutes. Transfer chile to a paper bag (or place in a bowl and cover) to steam until softened, about 5 minutes. (Close grill and open vents to keep air flowing to maintain fire.) Stem and seed chile, use your fingers to remove blackened peel, and then thinly slice. Place chile, sliced onion, and Mexican oregano in a small bowl.

Place an 8-inch, cast-iron skillet over direct heat and preheat, covered, for 10 minutes. Place herb puree, onion-chile mixture, a large bowl with combined grated cheeses, olive oil, tequila, salt, and a wooden spoon on a tray or rimmed baking sheet and head to the grill.

用足够的橄榄油淋上预热的煎锅，以轻轻涂上涂层（如果加热过多，则在添加成分时将煎锅直接移开）。加入洋葱粉辣椒混合物和少许盐和煮熟，经常搅拌，直到洋葱变软并取得些棕色，约4-5分钟。用勺子将洋葱粉辣椒混合物放在均匀的一层中，然后再搭配一半的磨碎的奶酪。小心翼翼地将草药固定在奶酪上，在煎锅的外围留下一个英寸的边界。在剩下的奶酪上放上草药泥，关闭烤架并煮熟，直到奶酪温暖而起泡，5至10分钟。当奶酪达到所需的一致性时，用龙舌兰酒将顶部溅到顶部，然后用火柴仔细点亮（您可能需要将煎锅从您身上倾斜，以将酒精集中在一个区域）。让龙舌兰酒燃烧，然后从热量中取出锅，冷却5分钟。将温暖的粘奶酪汤匙汤匙倒入烧焦的玉米饼中，上面挤满了新鲜的石灰和腌制的胡萝卜。