Gooey Fiery Fun
For those who know me I’m an avid cook which is why the Home Style Austin blog is filled with more than 60 of my favorite homemade recipes!
This time of year the appetite is in overdrive with a keen eye toward the holidays. For New Year’s Eve my family usually enjoys handmade tamales, lucky black-eyed peas, sautéed greens, and our loaded queso. After recently enjoying queso flameado from a local restaurant, Tequila Bar & Grill, we crafted our own version below, which is dy-no-mite!
While we love our usual Velveeta dip fortified with diced tomatoes, sour cream, and scoops of ground beef and homemade guacamole, this queso flameado is 100% authentic. This is so gooey and how could it not be with 4 cups of cheese? Plus when you set it aflame your friends and family will give you a high five and a “standing O.” Let’s dive in!
Time To Prepare:
About 30 minutes.
❤ Need a good margarita recipe? Margs make a great sidekick to this fiery queso. Try our Home Style Austin Margarita recipe – it’s packed with delightful warm heat, compliments of a 3 slices of jalapeño.
❤ Queso menonita? You can find yours at HEB.
❤ There are many tequilas on the market. When we feel special we buy Patrón – it’s so good and their packaging is tops.
1 | Poblano Chili
½ Pound | Chorizo, Removed From The Casing
3 Cups | Queso Menonita, Shredded
1 Cup | Monterey Jack Cheese, Shredded
To Serve | Flour Tortillas
Accessories | 10 Inch Iron Skillet, Paper Bag, Tongs
To Ignite The Party | Tequila, Candle Stick Lighter, Texas Margaritas (All Optional But Wildly Recommended)
What To Do:
1. Prepare the poblano: We used our gas stove top and cooked the poblano for about 5-7 minutes, turning every couple of minutes with tongs until it was blackened. Turn off the heat and transfer the poblano to a paper bag and let it steam for about 15 minutes. Meanwhile…
2. Heat things up: Preheat your oven to 350°F.
3. Prepare the chorizo: In an iron skillet cook the chorizo over a medium-high flame, stirring often until it’s done (about 5-7 minutes). Remove from heat and drain any grease. Return the chorizo to the skillet and set on stovetop.
4. Finish the poblano: Cut off the stem end of the poblano and can rub off (remove) the skin. Cut the poblano into strips and set aside.
5. Assemble the queso: Place the shredded cheeses on top of the chorizo and top with the poblano strips.
6. Bake the queso: Place the skillet in the oven and cook for 15 minutes. Turn up the oven to broil for the last 5 minutes to create a nicely browned top. Remove from oven and set the skillet on your stove top or a trivet to rest a minute or two.
7. To serve: Place 2-3 tablespoons of tequila in a measuring cup and warm it in the microwave for 10-15 seconds. Do not overcook! Using a candle lighter ignite the tequila and pour it on top of the queso. This is fun but the best part is diving into the queso – spoon it into warm tortillas and enjoy! #TossesSombrero
~ Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty