Peggy muttered....

> There is a Mexican relative to the chili con queso: They put
> chihuahua cheese straight onto the griddle and flip it around,
> scrambled egg style, with chorizo, then serve it in a dish. The
> remaining skin that is inevitably left on the griddle when the melted
> cheese is removed is then fried crisp and served as well, like a giant
> cheese chip.
>
> How good does that sound?
>
> Don't ask me what it's technical name is - I saw it on Rick Bayless's
> show on Chicago PBS
>

Sounds like Queso flameado, usually served in a oven-proof pan in which it
weas prepared.