Appetizer: Mexico – Durango, Northern Mexico – Queso Flameado

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 10 oz (280 g) fresh Mexican pork chorizo, casing removed
- 6 oz (170 g) queso Chihuahua, shredded
- 6 oz (170 g) queso asadero (or Oaxaca), shredded
- 2 tbsp (30 ml) unsalted butter
- 1 small white onion, thinly sliced (about 4 oz / 115 g)
- 1 poblano pepper, roasted, peeled, seeded and sliced into strips (about 4 oz / 115 g)
- 1/4 tsp (1.5 g) kosher salt
- 1/4 tsp (1.5 g) ground black pepper
- 2 tbsp (30 ml) tequila or mezcal, room temperature (optional, for flambé)
- 8 small corn or flour tortillas, warmed
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Lime wedges for serving (optional)

Instructions

Short Description:
A sizzling skillet of melted regional cheeses topped with spicy Durango chorizo and roasted poblano strips, served hot with warm tortillas for scooping. Often flambéed tableside for dramatic presentation and a light smoky aroma.

Regional Notes:
This Durango variation uses local pork chorizo and a mix of regional melting cheeses (queso Chihuahua and queso asadero), giving a richer, slightly spicier profile than versions that use different sausages or only one cheese. Roasted poblano rajas and the option to flame with tequila reflect Northern Mexican presentation and flavor preferences.

1. Preheat a 10-inch (25 cm) cast-iron or oven-safe skillet over medium heat. Remove chorizo from casing and crumble.
2. Add the chorizo to the hot skillet and cook, breaking into pieces, until fully cooked and browned, about 6–8 minutes. Use a spoon to transfer cooked chorizo to a bowl, leaving about 1–2 tablespoons of drippings in the skillet; discard excess fat if there is more.
3. Add the sliced onion to the skillet and sauté in the remaining drippings over medium heat until translucent and lightly browned, 4–5 minutes. Add the roasted poblano strips and cook 1–2 minutes to warm through.
4. Stir the chorizo back into the onion and poblano, season with salt and pepper, and arrange the mixture in a ring around the edge of the skillet, leaving the center clear.
5. Reduce heat to low and add the butter to the center of the skillet. When melted, add the shredded queso Chihuahua and queso asadero to the center and gently stir just until the cheeses begin to melt and become gooey, about 2–3 minutes. Lift and fold edges so cheeses melt evenly with the residual heat.
6. If flambéing: remove skillet briefly from the heat source, pour the tequila or mezcal evenly over the melted cheese, return to the heat, and carefully ignite with a long lighter or match away from your face. Let flames burn off (about 10–15 seconds) until subdued. If not flambéing, skip this step.
7. Once the cheese is fully melted and slightly bubbling, fold the chorizo, onion, and poblano into the cheese so the filling is evenly distributed, or leave the chorizo ringed on top for presentation.
8. Garnish with chopped cilantro and serve immediately with warm tortillas and lime wedges for scooping. Enjoy while hot and stretchy.