Queso Flameado
Melted white cheese studded with spicy chorizo, served bubbling straight from a hot skillet with warm tortillas for scooping.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Cast-iron skillet
- •Oven
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 27
- carbs
- 6
- protein
- 18
- calories
- 340
Instructions
- 1
Heat your oven to 425°F.
- 2
Cook the chorizo in a cast-iron skillet over medium heat, breaking it up until done, about 6–8 minutes.
- 3
Stir in the onion and poblano and cook for 3 more minutes until soft. Drain any extra fat.
- 4
Sprinkle the shredded cheese evenly over the chorizo mixture in the skillet.
- 5
Put the skillet in the oven. Bake for 8–10 minutes until the cheese is melted and bubbling at the edges.
- 6
Serve right away, straight from the skillet, with warm tortillas for scooping.
Chef's tips
Pick a smooth melting cheese like Oaxaca or Chihuahua. Pre-shredded cheddar can turn grainy and oily.
Storage
Best eaten immediately; leftovers can be refrigerated 1 day but the texture firms up.
Reheating
Reheat gently in a skillet over low heat, stirring, until re-melted.
Common mistakes to avoid
- •Using low-moisture mozzarella alone, which turns rubbery rather than gooey.
- •Overbaking so the cheese separates and turns oily.
- •Serving cold tortillas instead of warm ones for scooping.
Serving suggestions
Cooked Queso Flameado?
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