Queso Flameado

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Want a super fun and easy way to make queso this Cinco De Mayo? I've got you covered with this freakin' delicious queso flameado recipe.

Prep Time10

Cook Time17

Total Time27

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: Mexican

Servings: people

Author: Derek Wolf

Ingredients

Meat:

1 lb Chorizo loose
½ lb Skirt Steak or Ribeye cubed
2 tbsp Cowboy Butter Rub
1 tbsp FYR Red Hot Sauce
Canola Oil as needed

Queso:

2 cups Oaxaca Cheese shredded
1 cup Monterey Jack shredded
1 roasted Poblano diced and skin removed
¼ cup Red Onion finely diced
1 Jalapeño thinly sliced
2 tbsp Cilantro chopped
1½ oz Mezcal or high-proof Tequila for flambé
Corn or flour tortillas for serving

Instructions

Preheat a medium-high (about 375F) for direct cooking.
Slather the steak in FYR Red Hot Sauce and my Cowboy butter rub. Add to the grill over high heat to cook for 2-3 minutes per side until 120F internal. Pull off once done to rest.
Add a cast iron skillet over the flames and wait for it to be ripping hot. Add the chorizo and cook until browned and slightly crispy. Dont pull out once done cooking!
Add the diced onions and diced poblano to the skillet and sauté 1-2 minutes until softened. Note: I charred my poblano on the coals before dicing it, this step is optional.
Layer the shredded cheeses evenly over the top and let it start to melt.
Move the skillet slightly to indirect heat. Add a lid (or close the lid of the grill if possible), then let the cheese fully melt and start bubbling around the edges.
Once the cheese is melted, carefully pour the mezcal/tequila around the edges of the cheese. Using a long lighter or grill torch, ignite the skillet and flambé. Let the flames burn off naturally (15-30 seconds).
Then slice your skirt steak against the grain and add it to the top of the cheese.
Garnish with sliced jalapeños and chopped cilantro. Serve and enjoy!

Notes

Essentials for Queso Flameado

Two things I can't stress enough about this recipe: use the chorizo fat to your advantage, and use freshly grated cheese. The chorizo fat will keep everything bubbling and prevent the ingredients from sticking to the skillet. And you won't regret taking an extra few minutes to grate the oaxaca cheese and Monterey jack. The texture is so much better than the preshredded stuff from the grocery store, and it melts really well.

Nutrition