Queso Flameado

Queso Flameado and Fish Tacos

Serves: 4
Prep time: 40 minutes


  • 1 poblano chile
  • ½ cup spicy chicken chorizo
  • 3 cups shredded asadero cheese (you may substitute muenster cheese)
  • 1 cup Monterey Jack cheese
  • 8 Tortillas


  1. Heat the poblano chili over a gas flame until charred, about five minutes, or broil for five minutes under the broiler.
  2. Put chile in paper bag, close it and allow it to steam for 20 minutes.
  3. Rub off the skin, remove the seeds and stem and cut into strips. (Do not touch your eyes until you have washed your hands thoroughly – the chilis are hot!)
    Queso Flameado and Fish Tacos
  4. Break up the chorizo and cook in a skillet for about five minutes, until done. Set aside.
    Queso Flameado and Fish Tacos
  5. Grease a medium-sized casserole, skillet or ovenproof dish and add the cheeses.
  6. Top the cheeses with the chili strips and the crumbled chorizo, and bake at 350 degrees in the oven, until cheese is melted and bubbling, about 15 minutes.
  7. Remove from oven.
  8. Serve with warm flour tortillas, spooning the melted queso into the tortillas and rolling up to eat with your hands.
  9. Serve immediately.
    Queso Flameado and Fish Tacos queso

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