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Queso flameado recipe  Share this recipe on FacebookQueso flameado is cheese topped with cooked Mexican chorizo sausage and Poblano chile stripes, baked in the oven until bubbly and served on a warm flour tortilla topped with sour cream. This is one of the simplest, easiest, yet most delicious Mexican meals we have tried. Queso flameado can be a great starter or main dish when served with Mexican fried rice.
Preparation time: 25 minutes, Cooking time: 30 minutes, Serves: 4 - 6
Ingredients For the Mexican chorizo
1/2 lb ground pork
2 dried guajillo chilles
1/8 cup apple cider
vinegar
1/2 small onion, diced
2 small garlic cloves, chopped
1/2 tsp cumin
1/2 tsp paprika
1/2
tsp oregano
1/8
tsp cinnamon
Pinch of cayenne pepper
1 tsp salt
For the Queso flameado
3 cups shredded Asadero cheese
1 cup shredded mild cheddar or Jack cheese
1 Poblano chile
1/2 lb Mexican chorizo
8 (8 inch) flour tortillas
Sour cream
Directions Make the chorizo
Wash the guajillo chiles, remove the stem and seeds and toast them on a skillet over medium high heat for 2 to 3 minutes per side. Boil them in water for 5 to 6 minutes or soak them in hot water for 25 to 30 minutes until soft.
Roughly chop the chiles and add them to a blender. Add the vinegar, onion and garlic to the chiles and process until you get a smooth puree (add a bit of water if necessary).
Add the ground pork to a large bowl. Add the chile puree and remaining spices to the pork and mix using your hands until all ingredients are well combined. Cover with plastic wrap and refrigerate until needed.
Make the queso flameado
Heat the poblano chile under the broiler for a few minutes on every side until the skin is first blistered, then turns black. Place the chile in a plastic bag and seal it. Let it steam for about 15 minutes; this will make the skin of the Poblano come off easily. Remove the chile from the bag, peel off the skin, remove the stem and seeds and cut into thin strips.
Preheat the oven to 350 degrees F (160 degrees C).
In a frying pan over medium high heat add the chorizo and cook for 8 to 10 minutes, stirring frequently, until the meat is cooked.
Oil an 8 inch round baking dish, add the cheese (mix the two types of cheese before adding them) and spread evenly. Top with the cooked chorizo and again spread evenly. Finish by arranging the Poblano stripes on top of the chorizo in an even pattern, from the center towards the edge of the baking dish.
Cook the dish in the oven for about 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and serve immediately on warm tortillas topped with sour cream. Notes and tips Poblano chile is a mild, green chile. When dried, the poblano chile is called Ancho.
If you cannot find Asadero cheese, you can substitute with 2 cups of cheddar cheese plus one cup of Mozzarella cheese. You can also substitute the Poblano chile with a green or red bell pepper. The result is equally delicious.
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