Queso Flameado
Melted cheese dip with roasted poblano peppers, finished with a dramatic flame at the table. Serve sizzling hot with warm tortillas for tearing and dipping.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 22g
Ingredients
- 1 whole poblano pepper
- 6 oz oaxaca cheese (or fresh mozzarella)
- 4 oz monterey jack cheese, shredded
- ¼ whole white onion
- 2 tbsp fresh cilantro, chopped
- 1 tbsp mezcal or tequila
- 6 whole warm flour tortillas
Instructions
- 1
Hold the poblano pepper directly over a gas flame (or under the broiler if you have no gas) using tongs, turning it every 15 seconds until the entire surface is blackened and charred, about 2 minutes total.
- 2
Place the charred poblano in a plastic bag or covered bowl and let it sit for 5 minutes so the skin loosens and is easier to rub off.
- 3
Rub the cooled poblano between your hands under cold running water to remove all the blackened skin, then pull out the stem and seeds and discard them.
- 4
Slice the cleaned poblano lengthwise into thin strips, about the width of a pencil, and set aside on a plate.
- 5
Slice the white onion crosswise into thin rings, about 1/8 inch thick, and separate the rings with your fingers so they fall apart.
- 6
Tear the oaxaca cheese into rough 1-inch pieces with your hands and place in a small pile on the cutting board next to the monterey jack.
- 7
Heat the 10-inch cast iron skillet over medium heat for 1 minute until the bottom feels warm when you carefully hold your hand 2 inches above it.
- 8
Add the oaxaca and monterey jack cheese to the warm skillet and stir gently with a wooden spoon every 30 seconds, watching for the cheese to begin pooling and softening, about 2 minutes.
- 9
When the cheese is mostly melted but still has some small lumps, stir in the poblano strips and onion rings, mixing gently to distribute them throughout.
- 10
Continue stirring over medium heat until the cheese is completely smooth and glossy and the onions are heated through, about 1 more minute.
- 11
Sprinkle the chopped cilantro evenly over the surface of the melted cheese dip in the skillet.
- 12
Pour the mezcal or tequila over the cilantro, then very carefully use a long lighter or long match to ignite the surface — flames will appear for 10–15 seconds, which is the signature flare.
- 13
Once the flames die out on their own, place the skillet on a trivet or wooden board at the center of the table and serve immediately with warm tortillas.
Tools you’ll need
- tongs
- plastic bag or covered bowl
- cutting board
- chef's knife
- 10-inch cast iron skillet
- wooden spoon
- long lighter or long match
- trivet or wooden board
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