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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Queso Flameado Recipe

Queso Flameado Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Queso Flameado Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Monterey Jack cheese; 1 cups Chihuahua or Oaxaca cheese (optional, for stretchiness); 1 cups Pico de gallo (see components below); 2 tbsp Fresh cilantro, chopped; 4 to taste Lime wedges; 2 tbsp Pickled jalapeños or fresh sliced jalapeño (optional); 10 oz Beef skirt or flank steak, thinly sliced against the grain; 10 oz OR Chicken breast, thinly sliced; 10 oz OR Shrimp, peeled & deveined; 8 oz OR Mexican chorizo, casings removed; 10 oz OR Mixed vegetables (bell pepper + onion + zucchini), sliced; 2 tbsp Olive oil; 1 tbsp Lime juice; 1 tsp Ground cumin; 1 tsp Chili powder or ancho powder; 1 tsp Garlic, minced; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Smoked paprika (optional); 2 cups Roma tomatoes, seeded and finely diced; 0.5 cups White or red onion, finely diced; 3 tbsp Fresh cilantro, chopped; 1 tsp Jalapeño, seeded & minced; 1 tbsp Lime juice; 0.5 tsp Salt; 2 cups All-purpose flour; 1 tsp Baking powder; 0.5 tsp Salt; 2 tbsp Lard or vegetable shortening (or butter); 0.5 cups Warm water

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time1h

Serves4

Melted Monterrey jack cheese, with your choice of beef fajita, or chicken fajita, shrimp, chorizo or veggies served with pico de gallo & home-made flour tortillas

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Ingredients

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Cheese & Toppings

2 cups Monterey Jack cheese

1 cups Chihuahua or Oaxaca cheese (optional, for stretchiness)

1 cups Pico de gallo (see components below)

2 tbsp Fresh cilantro, chopped

4 to taste Lime wedges

2 tbsp Pickled jalapeños or fresh sliced jalapeño (optional)

Protein (choose one)

10 oz Beef skirt or flank steak, thinly sliced against the grain

10 oz OR Chicken breast, thinly sliced

10 oz OR Shrimp, peeled & deveined

8 oz OR Mexican chorizo, casings removed

10 oz OR Mixed vegetables (bell pepper + onion + zucchini), sliced

Protein Marinade & Seasoning

2 tbsp olive oil

1 tbsp ReaLime juice

1 tsp Ground cumin

1 tsp Chili powder or ancho powder

1 tsp Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Smoked paprika (optional)

Pico de Gallo (fresh salsa)

2 cups Roma tomatoes, seeded and finely diced

1/2 cups White or red onion, finely diced

3 tbsp Fresh cilantro, chopped

1 tsp Jalapeño, seeded & minced

1 tbsp ReaLime juice

1/2 tsp Celtic sea salt

Homemade Flour Tortillas (makes ~8 small tortillas)

2 cups 00 bread flour

1 tsp Baking powder

1/2 tsp Celtic sea salt

2 tbsp Lard or vegetable shortening (or butter)

1/2 cups Warm water

Cooking & Finishing

2 tbsp Vegetable oil or neutral oil (for cooking protein/veggies)

1 tbsp Butter (for skillet and flavor)

1 tbsp Optional splash of tequila or mezcal (for flambé)

Method

Pico de Gallo

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and 1/2 tsp salt in a bowl. Stir, taste and adjust salt or lime. Refrigerate until serving to allow flavors to meld.

Homemade Flour Tortillas

Whisk together 2 cups flour, 1 tsp baking powder and 1/2 tsp salt in a bowl.

Cut in 2 tbsp lard/shortening with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Gradually add 1/2 cup warm water and mix until a soft dough forms. If dough is dry, add up to 1-2 tbsp more water.

Knead briefly on a lightly floured surface for 1 minute, divide into 8 equal balls, cover and rest 15 minutes.

Roll each ball into a thin 6–7 inch round. Preheat a dry cast-iron skillet or griddle over medium-high heat. Cook each tortilla 30–45 seconds per side until puffed and lightly browned. Keep warm wrapped in a clean towel.

Protein Preparation & Cooking

Pat your chosen protein (use either beef, chicken, shrimp, chorizo, or vegetables) dry with paper towels.

In a bowl, mix 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp cumin, 1 tsp chili powder, 1 tsp minced garlic, 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika (if using). Toss the protein with the marinade until evenly coated. Let sit 10–15 minutes (shrimp: 5–10 minutes).

Heat 2 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. For chorizo, cook and break up until fully cooked ~5–7 minutes. For steak or chicken, add slices in a single layer and sear 2–3 minutes per side until cooked through and slightly charred; rest 3 minutes then slice thicker pieces thinly. For shrimp, cook 1–2 minutes per side until opaque. For vegetables, cook until tender-crisp 4–6 minutes.

Season cooked protein/veggies to taste with a pinch of salt and set aside on a warm plate.

Assembling & Melting the Cheese (Queso Flameado)

Preheat a cast-iron or oven-safe skillet over medium-low heat. Add a small pat of butter and swirl to coat.

Spread the cooked protein evenly in the skillet in a shallow layer.

Evenly distribute 2 cups shredded Monterey Jack and 1 cup shredded Chihuahua/Oaxaca (if using) over the protein so the cheese covers it fully.

Cover the skillet with a lid for 2–4 minutes to let cheese melt gently. Alternatively, transfer the skillet to a 375°F (190°C) oven for 3–5 minutes until cheese is melted and bubbly.

If you want a flambé finish (optional): remove the lid, carefully pour 1 tbsp warmed tequila or mezcal around the edge of the skillet (not over steam), tilt a long lighter or use a long match to ignite briefly to produce flames. Allow flames to subside (a few seconds). Do not lean over pan; keep a lid handy to smother flames if needed.

Sprinkle chopped cilantro and pickled or fresh jalapeño slices on top. Serve immediately with warm flour tortillas and pico de gallo on the side. Offer lime wedges.