Queso Flameado Recipe

Make chorizo mixture

In a medium bowl combine ground pork, smoked paprika, chile powder, ground cumin, dried oregano, minced garlic, sea salt, brown sugar, apple cider vinegar, and black pepper. Mix thoroughly with your hands or a spatula until the spices are evenly distributed and the mixture is slightly tacky. Let sit 10–15 minutes to allow flavors to meld.

Cook chorizo

Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add the seasoned pork, breaking it up with a wooden spoon. Cook 6–8 minutes, stirring occasionally, until browned and cooked through and most liquid has evaporated. Taste and adjust salt or spice as needed. Use a slotted spoon to push cooked chorizo to one side of the skillet (or transfer to a bowl temporarily if skillet will be used for melting cheese separately).

Assemble queso flameado

If you moved the chorizo out, return about 3/4 of the cooked chorizo to the hot skillet and spread into an even layer in the center. Sprinkle an even layer of shredded Oaxaca (or mozzarella) over the chorizo, then top with shredded monterey jack. Leave a 1/2" border of exposed skillet so the cheese can melt without immediately sticking.

Melt and sizzle

Reduce heat to medium-low and cover the skillet with a tight-fitting lid or foil for 2–4 minutes, checking after 2 minutes. The cheeses should melt and bubble; if they begin to brown too quickly, remove the lid briefly to lower heat. Once the cheese is fully melted and beginning to bubble and slightly brown at the edges, uncover.

Flame (optional) and finish

For the dramatic 'flameado' effect: pour 1 tablespoon high-proof neutral spirit (optional and only if you are comfortable and safe with an open flame) along the inside edge of the skillet away from you and ignite briefly with a long lighter; let flame burn out on its own. Alternatively, skip the alcohol and achieve sizzle by spooning a little hot oil from the skillet onto the cheese to encourage bubbling. Spoon the remaining cooked chorizo on top of the melted cheese. Dollop crema in 3–4 spots, scatter chopped cilantro and pickled jalapeños if using. Squeeze lime over the top to taste.

Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes. Place skillet with the sizzling queso flameado on a heatproof trivet and bring to the table. Serve immediately with warm tortillas alongside to scoop up the melted cheese and chorizo.