Flaming Teet’s Tasso Queso

This recipe is a party pleaser!  I got the idea from Houston Classic Mexican Recipes, a book that belongs to one of my best friends, Dayna.  We have known each other for almost 40 years.  Thank you, Dayna, for sharing this fantastic recipe that I will use and adapt for years to come.

Flaming Teet’s Tasso Queso

by Tracy Hersh

adapted from Queso Flameado in Houston Classic Mexican Recipes

½ pound Teet’s Smoked Pure Pork Tasso, diced

½  red onion, diced
½  bell pepper, diced (I used orange)
1 Tablespoon olive oil
1 pound Monterey Jack cheese, shredded
½ pound blue cheese, crumbled
1 Tablespoon Slap Ya Mama Hot Cajun Seasoning

1 cup Mozzarella cheese, shredded
¼  cup cognac

Preheat the oven to 375F.

Saute the tasso, onions and peppers in olive oil until the peppers and onions are softened.  Mix together with the shredded Monterey Jack, blue cheese and  Slap Ya Mama seasoning.  Pour into an ovenproof dish and bake in the oven for 10-15 minutes or until bubbly.  Remove from the oven. Remove some of the oil with a spoon and discard.  Cover the top with the shredded mozzarella and put under the broiler for 5 minutes, until the top begins to brown.  Let cool for about 3 minutes. Pour the cognac on top and light.  When the flames subside, serve with crusty French bread.