Queso Flameado Recipe
flamed jack cheese, fire-roasted poblano pepper, with house-made corn tortillas (baked to order ∼please allow 20 minutes)
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Ingredients
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Cheese and Peppers
Corn Tortillas
Method
Cheese and Peppers Preparation
- 1
Roasting the Poblano Pepper
Preheat your oven to 450°F (232°C). Place the poblano pepper on a baking sheet and drizzle with olive oil. Roast for 20 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes.
- 2
Preparing the Jack Cheese
While the poblano is steaming, shred the jack cheese into a mixing bowl. Set aside.
- 3
Peeling the Poblano
Once the poblano has steamed, peel off the charred skin, remove the stem and seeds, and chop into small pieces.
Cooking Queso Flameado
- 4
Combine Ingredients
In an oven-safe skillet, combine the shredded jack cheese and chopped poblano pepper. Mix well to evenly distribute the pepper among the cheese.
- 5
Flame the Queso
Place the skillet under the broiler on high for about 5-7 minutes, or until the cheese is bubbling and golden brown. Keep a close eye to avoid burning.
Making Corn Tortillas
- 6
Prepare the Dough
In a mixing bowl, combine the corn masa harina and salt. Gradually add water until a soft dough forms. Knead the dough for about 2-3 minutes until smooth.
- 7
Shape the Tortillas
Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it using a tortilla press or a rolling pin between two pieces of plastic wrap to about 1/8 inch thickness.
- 8
