Queso Flameado Recipe

Chorizo

Heat a 10–12-inch skillet over medium heat. Add 1 tsp olive oil and the 12 oz chorizo (casings removed). Break the chorizo into chunks and cook, stirring occasionally, until fully cooked and slightly browned, about 6–8 minutes. Add 1/4 cup finely chopped yellow onion during the last 2 minutes and cook until softened. Transfer cooked chorizo and onions to a plate and set aside, leaving any rendered fat in the skillet for extra flavor.

Beef fajita

Toss 12 oz thinly sliced skirt or flank steak with 1 tbsp fajita seasoning. Heat a 10–12-inch skillet over high heat until hot, add 1 tbsp vegetable oil, then add the steak in a single layer. Sear without moving for 1–2 minutes, then stir and cook another 1–2 minutes until just cooked through. Remove steak to a plate. In the same skillet over medium-high heat, add the 1/2 cup sliced bell pepper and 1/4 cup sliced yellow onion and sautée 2–3 minutes until tender-crisp. Return steak to the skillet, toss to combine, then transfer mixture to a bowl and set aside.

Shrimp

Pat 12 oz shrimp dry. In a bowl, toss with 1 tsp minced garlic, 1/2 tsp paprika and 1 tbsp olive oil. Heat a skillet over medium-high heat. When hot, add the shrimp in a single layer and cook 1–2 minutes per side until opaque and pink. Remove from heat and stir in 1 tbsp chopped cilantro if using. Transfer shrimp to a plate and set aside.

In a medium bowl, toss 4 cups shredded Monterey Jack with 1 tablespoon cornstarch until evenly coated. The cornstarch keeps the cheese from separating when melted.

In a medium saucepan or ovenproof skillet set over low heat, melt 1 tbsp butter. Add 1 cup whole milk and warm gently until steaming but not boiling.

Gradually add the cornstarch-coated cheese to the warm milk in small handfuls, stirring constantly with a heatproof spatula or whisk. Keep the heat low — the cheese should melt slowly into a smooth, glossy sauce, about 6–8 minutes. If the mixture looks too thick, add up to 2 tablespoons additional milk, 1 tbsp at a time, to reach desired consistency.

Season the melted cheese with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

Return the prepared protein of choice to the skillet with the melted cheese and stir to combine evenly. For chorizo, include the rendered fat and cooked onions for extra flavor. For beef fajita, add the pepper/onion mixture as well. For shrimp, gently fold in the cooked shrimp.

If you want the traditional 'flameado' presentation, carefully pour 1–2 tbsp high-proof liquor (reposado tequila or rum) into a heatproof ladle or small cup, warm it briefly (do not boil), tilt the skillet slightly away from you, pour the warmed liquor over the cheese-protein mixture and ignite with a long lighter. Let the flame burn for 5–10 seconds until it subsides. Alternatively, skip flaming and simply heat until bubbling gently.

Once combined and heated through, turn off the heat. Garnish with extra chopped cilantro (optional) and serve immediately with warm tortillas or tortilla chips and lime wedges and pickled jalapeños on the side.