Chef Colt Taylor Los of Charros Cantina shows Tina Redwine how to make queso fundido.   

1 cup Asadero cheese, shredded (or Monterey Jack)
1 cup Mennonite/Chihuahua cheese, shredded (or Mozzarella)

1 cup garnish (This can be anything, from fresh pork chorizo to sauteed mushrooms or peppers - We will use some blistered shishito peppers, quickly fried and tossed in a tsp of salt.)

2 TBS queso fresco

10 flour tortillas

Spray a cast iron pan or nonstick pan with cooking spray. Add the shredded cheeses, and cook on medium high flame.

In a separate pan, torch the flour tortillas on both sides over an open flame for about ten seconds to get a small char.

Meanwhile, prepare your garnish of choice (or just stick to classic cheese). For this recipe, we will be using blistered shishito peppers.

When the cheese is bubbling and melted, add the garnish, and finish with crumbled queso fresco and a side of toasted flour tortillas.