Appetizer: Mexico – Coahuila (Northern Mexico) – Queso Flameado (Flamed Cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 12 oz (340 g) fresh Mexican chorizo, casing removed
- 12 oz (340 g) Queso Chihuahua, shredded
- 4 oz (115 g) Queso Oaxaca, shredded
- 2 tbsp (28 g) unsalted butter
- 1/2 medium white onion, finely chopped (approx. 3 oz / 85 g)
- 1 clove garlic, minced (approx. 1 tsp / 5 g)
- 1 poblano pepper, roasted, peeled, seeded, and cut into 1/2-inch (1 cm) strips (approx. 6 oz / 170 g)
- 1/4 cup (60 ml) tequila or brandy (for flambé)
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 tsp (0.5 g) kosher salt, plus more to taste
- 2 tbsp (8 g) fresh cilantro, chopped (for garnish)
- 8–10 flour tortillas, warmed (for serving)

Instructions

Short Description:
A shareable cast-iron skillet of melted Queso Chihuahua and Oaxaca with crumbled Mexican chorizo and roasted poblano, traditionally flambéed and served with warm flour tortillas for scooping.

Regional Notes:
This Coahuila version emphasizes northern Mexican ingredients: Queso Chihuahua (a regional melting cheese) and fresh Mexican chorizo, and it is served with flour tortillas (the regional preference over corn). The optional flambé with tequila or brandy adds the dramatic finish commonly used in northern Mexico.

1. Preheat broiler or gas flame to roast the poblano. Char the pepper on all sides until blackened, then place in a bowl and cover to steam 10 minutes. Peel off skins, remove stem and seeds, and slice into 1/2-inch (1 cm) strips; set aside.
2. Shred the Queso Chihuahua and Queso Oaxaca and stir together in a bowl so the blend is ready.
3. In a 10–12 inch (25–30 cm) oven-safe or cast-iron skillet over medium heat, add the chorizo (no extra oil). Break it up with a spatula and cook until fully cooked and fat is rendered, about 6–8 minutes.
4. Push the chorizo to one side of the skillet and add the butter. When it melts, add the chopped onion and cook 3–4 minutes until translucent. Stir in the minced garlic and cook 30 seconds until fragrant. Mix in the roasted poblano strips and combine evenly with the chorizo. Season with salt and black pepper.
5. Reduce heat to low and spread the chorizo–poblano mixture into an even layer across the skillet. Sprinkle the shredded cheeses evenly over the top so they cover the meat and vegetables.
6. Cover the skillet with a tight-fitting lid or sheet of foil and allow the cheese to melt gently for 3–5 minutes. Alternatively, place the skillet briefly under a preheated broiler (watch closely) until the cheese is melted and bubbling.
7. To flambé (optional, perform with caution): warm the 1/4 cup (60 ml) tequila or brandy in a small saucepan for 10–15 seconds (do not boil). Remove the skillet from the heat source, pour the warmed spirit evenly over the melted cheese, step back, and ignite with a long lighter or match. Let the flames burn off (a few seconds) then wait until it is safe to approach.
8. Sprinkle chopped cilantro over the top. Serve the Queso Flameado immediately in the skillet with warm flour tortillas for scooping.