Flameado Style Dip

Recipe Creator: Bothwell Cheese

This Flameado Style Dip made with Bothwell Red Hot Chili Pepper slices and chorizo sausage is a flavourful appetizer that will impress your guests. Light it up with a flame just before serving. Enjoy with tortilla chips.


  • 2 garlic cloves
  • 1 jalapeño, deseeded
  • 3 green onions
  • ¾ cup cilantro
  • 1 poblano pepper
  • 1 small onion, sliced
  • 1 chorizo sausage, casing removed and crumbled
  • 6 slices of Red Hot Chili Pepper Monterey Jack from Bothwell 450g Sliced Variety Pack 
  • 1 tbsp. tequila


  1. Preheat the grill to medium-high heat.
  2. In a mini food processor, combine garlic, jalapeno, green onions and cilantro and pulse until finely chopped. Scrape down the sides if necessary and set aside.
  3. Grill whole poblano pepper on direct heat until fully blackened, remove and place in a bowl and quickly cover with a lid or saran wrap and let sit for 5 minutes. Deseed and remove burnt skin from pepper and finely slice.
  4. Place a small cast iron pan on the grill and heat. Add chorizo and onions and cook, occasionally stirring, until onions soften. Add pepper and cook for another minute.
  5. Remove from direct heat and add 3 slices of cheese on top of the sausage mixture, spoon ½ of the cilantro mixture on top of the cheese and repeat, ending with the remaining cilantro mixture. Let cook until the cheese melts.
  6. Pour tequila on top of the dip and light it with a flame. Allow the tequila to burn off, and remove it from the grill.
  7. Serve with chips, and enjoy.