Ingredients
4ozcream cheese,at room temperature
4ozamerican cheese,at room temperature
4tbspunsalted butter,softened
½cupMonterey Jack cheese,shredded
¼cuppico de gallo,drained
non-stick cooking spray,for greasing
1 ¼cupsall-purpose flour,divided
½cupyellow cornmeal
1tbspsugar
½tspbaking powder
1tspkosher salt
¾cupwhole milk
¼cupcanola oil
1largeegg
2tbspfresh chives,sliced
1tbspchipotle pepper in adobo sauce,drained and diced
½cupsour cream
½lbchorizo,cooked
4fresh cilantro leaves
¼cuphot sauce
Preparation
Line a baking sheet with parchment paper.
In a large bowl, combine the cream cheese, processed American cheese, butter, and Monterey Jack cheese, and mix with an electric hand mixer on medium speed until smooth and combined.
Add the drained pico de gallo and mix with a rubber spatula to incorporate.
Using a ¼ cup measure, scoop out 4 heaping portions of the queso onto the prepared baking sheet. Freeze for at least 2 hours up to overnight until completely hardened.
Preheat the oven to 400 degrees F.
Arrange four 10-ounce ramekins on a baking sheet. Grease with non-stick spray and dust each with 1 tablespoon of flour, rotating until the ramekins are well coated and tapping out any excess.
In a large bowl, stir together the remaining cup of flour, the cornmeal, sugar, baking powder, salt, milk, canola oil, egg, chives, and chipotles with a rubber spatula until well combined.
Fill each ramekin with 2 tablespoons of the batter and place 1 frozen queso ball in the centers, making sure to keep at least ¼ inch of space between the queso and the sides of the ramekin. Divide the remaining batter between the ramekins.
Bake for 20 to 25 minutes, until puffed and golden brown on the top. Let cool for 5 minutes before inverting onto plates.
Garnish each lava cake with a dollop of sour cream, chorizo crumbles, a cilantro leaf, and a drizzle of hot sauce, then serve immediately. Enjoy!
