Texas Queso Flameado with Chorizo and Poblanos

Queso flameado — also known as queso fundido — is a bubbling, molten dish of melted white cheese mixed with chorizo and roasted poblano peppers, served sizzling from the oven or grill and spooned into warm corn tortillas. The name translates to "flaming cheese," and in some Texas and Northern Mexican restaurants, the dish is literally set on fire with a splash of high-proof alcohol for dramatic tableside presentation. According to Homesick Texan, queso flameado originated in Northern Mexico and was adopted enthusiastically by Tex-Mex restaurants, where it became a popular appetizer. Unlike its cousin *chile con queso* (a creamy, smooth cheese dip), queso flameado is thick, rich, and intensely cheesy — perfect for scooping with tortillas rather than dipping with chips.

The dish is simplicity itself: roasted poblano peppers, browned Mexican chorizo, and a generous pile of melting cheese (asadero, Oaxaca, or Monterey Jack), baked until bubbling and golden. The spectacle of carrying a sizzling, smoking cast-iron skillet to the table is part of the experience — the dish demands to be served immediately, while the cheese is still molten and the peppers are still fragrant. The Kitchn describes it as "a vessel full of molten cheese — few things are as exciting."

About the Ingredients

Cheese is the star. Traditional queso flameado uses asadero (a mild, white Mexican melting cheese from Chihuahua) or Oaxaca cheese (a stringy, mozzarella-like cheese). If these are unavailable, Monterey Jack or low-moisture mozzarella are excellent substitutes. The cheese should be shredded or torn into pieces for even melting. Do not use pre-shredded cheese — it is coated with anti-caking agents that prevent smooth melting.

Mexican chorizo is a raw, spicy ground pork sausage seasoned with chili peppers, vinegar, and spices. It is distinctly different from Spanish chorizo (a cured, dry sausage). The Kitchn explains the difference. Mexican chorizo is sold in casings or in bulk; remove it from the casing and crumble it into the pan.

Poblano peppers are large, mild green chiles with a rich, earthy flavor. They are roasted, peeled, and sliced into strips (*rajas*) for queso flameado. They are not spicy — they rate about 1,000 Scoville units, milder than a jalapeño.

Ingredients (serves 6–8 as an appetizer): - 1 large poblano pepper - 1/4 lb (4 oz) Mexican chorizo, removed from casing - 3 cups shredded asadero cheese (or Monterey Jack or Oaxaca cheese) - 1/2 medium white onion, thinly sliced (optional) - Warm corn tortillas, for serving - Fresh cilantro, chopped, for garnish - Lime wedges, for serving

Instructions: Roast the poblano: place the poblano under the broiler, directly over a gas flame, or on a hot grill. Cook, turning occasionally, until the skin is blackened and blistered on all sides, about 5 minutes per side. Transfer to a paper bag, close it, and let the pepper steam for 15 minutes. Remove from the bag and rub off the charred skin with your fingers or a paper towel. Remove the stem and seeds, and slice the pepper into thin strips.

Preheat the oven to 400°F (392°F). Place a cast-iron skillet in the oven to preheat.

Cook the chorizo: in a medium skillet over medium heat, cook the crumbled chorizo, breaking it into small pieces with a wooden spoon, until browned and crispy, about 7 minutes. Drain off the excess fat, leaving about 1 tablespoon in the pan. If using onion, add the sliced onion to the chorizo and cook until softened, about 3 minutes.

Remove the preheated cast-iron skillet from the oven. Add the chorizo and onion mixture, the roasted poblano strips, and the shredded cheese. Stir to combine. Return to the oven and bake for 8–10 minutes until the cheese is fully melted and bubbling but not browned.

Serve immediately, directly from the hot skillet, with warm corn tortillas, chopped cilantro, and lime wedges. Guests spoon the molten cheese into tortillas and roll them into soft tacos. For a dramatic presentation, sprinkle a small amount of high-proof alcohol (such as Everclear or tequila) over the cheese and carefully ignite with a long match — the blue flames will dance across the surface and add a theatrical touch. Wait for the flames to die down completely before serving.

The Mimosa Pairing Logic: The rich, molten cheese and the spicy chorizo in queso flameado pair beautifully with a bright, citrusy mimosa. A classic Champagne mimosa or a paloma spritz is ideal — the citrus acidity of the mimosa cuts through the rich, fatty cheese, while the wine's effervescence refreshes the palate of the chorizo's spice. The grapefruit in a paloma spritz is particularly effective — its bitterness echoes the lime wedges traditionally served with queso flameado, and its citrus tang is a natural complement to Mexican flavors. The mimosa replaces the traditional margarita or Mexican beer with a brunch-appropriate alternative that is equally refreshing and equally suited to the rich, spicy cheese.

Reference Links: - Queso flameado recipe: Homesick Texan - Queso fundido with chorizo recipe: The Kitchn - Mexican queso fundido with chorizo: Olivia's Cuisine - Mexican vs Spanish chorizo: The Kitchn

Make-Ahead: The poblano can be roasted, peeled, and sliced up to 2 days ahead and refrigerated. The chorizo can be cooked 1 day ahead and refrigerated. Assemble the dish just before baking — do not assemble ahead, as the cheese will cool and the dish will not have the same molten, bubbling impact. Warm the tortillas just before serving. Queso flameado must be served immediately from the oven; it does not reheat well.

Pro Tips: Shred your own cheese — pre-shredded cheese is coated with anti-caking agents that prevent it from melting smoothly. The cast-iron skillet should be preheated in the oven so the dish stays hot longer at the table. Do not brown the cheese — it should be melted and bubbling but still white. The cheese will continue to cook from the residual heat of the skillet, so remove it from the oven when it is just melted. Serve with warm tortillas, not chips — queso flameado is too thick for dipping with chips; it is meant to be spooned into tortillas. If you choose to flame the dish with alcohol, use extreme caution — use a long match, keep flammable materials away, and wait for all flames to extinguish before serving.