Recipe courtesy of Mary Sue Milliken and Susan Feniger
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6 servings



Slice the cheese 1/2inch thick and place in a bowl of ice water for about 5 minutes. Pat the cheese dry and dust with the flour, shaking off any excess.

Heat a large cast iron skillet, over a high heat. Add the oil and fry the cheese, turning once, until golden brown. USE CAUTION: Standing far enough back so you do not get near the flames, ignite the tequila. Let the flames die out.

Remove the cheese and tequila to a platter and finish with a sprinkling of lime juice. Serve with pickled chipotle peppers and warm corn tortillas.

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