Queso Flameado

recipe Detail


In this irresistible snack, charred poblano pepper and pureed cilantro and serrano chiles serve as a built-in salsa, layering spicy, garlicky flavors into the rich, melted cheese. Flaming it with tequila makes the whole thing a little extra. The pickled carrots on top add acidity and brightness; feel free to substitute pickled jalapeno slices if you have some on-hand.


- 1 cup shredded Cheddar cheese

- 1 cup shredded Monterey Jack cheese

- 1 small onion, diced

- 1 small bell pepper, diced

- 1 small tomato, diced

- 1/4 cup olive oil

- 1 tsp garlic powder

- 1 tsp chili powder

- 1 tsp paprika

- Salt and pepper to taste

- Tortilla chips for serving


1. Preheat your oven to 375°F (190°C).

2. In a large bowl, mix together the shredded Cheddar and Monterey Jack cheese.

3. Heat a skillet over medium heat and add the olive oil.

4. Sauté the diced onion, bell pepper, and tomato until they are softened, about 5 minutes.

5. Add the garlic powder, chili powder, paprika, salt, and pepper to the skillet and stir to combine.

6. Remove the skillet from heat and let it cool for a few minutes.

7. Add the sautéed vegetables to the bowl with the shredded cheese and mix well.

8. Transfer the mixture to a small baking dish.

9. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.

10. Serve hot with tortilla chips for dipping. Enjoy your delicious Queso Flameado!

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