This queso flameado recipe brings all the drama of a Mexican restaurant appetizer with bubbling cheese, smoky poblanos, and a flame of tequila. Grab the warm tortillas or tortilla chips and dig in while it’s still hot, stretchy, and irresistibly gooey.
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What Is Queso Flameado?
Queso flameado means “flamed cheese” and is a Mexican appetizer of melted cheese flambéed with tequila or mezcal.
It is served hot with warm tortillas and may include poblano peppers, sautéed onions, mushrooms, or chorizo.
Queso Flameado vs. Queso Fundido
Both dishes are made with melty cheese and served hot from a skillet.
The main difference is that queso flameado is flambéed with alcohol before serving.
A queso fundido recipe is often topped with Mexican chorizo, peppers, mushrooms, or other savory additions but does not have to be set on fire.
For an extra-meaty version without the flambé, try my choriqueso.
For something smoother and more scoopable with tortilla chips, my creamy queso dip is the better choice.
Why You’ll Love This Recipe
- Ready in just 30 minutes.
- Rich, stretchy, and extra cheesy.
- Smoky poblano flavor with mild heat.
- The tequila flame is optional but adds delicious flavor
- Perfect for game day, taco night, or Cinco de Mayo.
Ingredients You’ll Need
- Poblano pepper: Adds mild heat and smoky flavor; find it near the jalapeños in the produce section, or just use jalapeños for a bit more spice.
- White onion and garlic: These add sweetness and savory depth; use yellow onion and a teaspoon of garlic powder if needed.
- Avocado oil: Helps the vegetables soften and brown; vegetable oil also works.
- Kosher salt: Enhances the peppers, onions, and cheese; use a little less if substituting fine table salt.
- Oaxaca cheese: Creates the signature stretchy texture; look for it with Mexican cheeses or substitute shredded mozzarella.
- Monterey Jack cheese: Adds creaminess and melts smoothly; use more Oaxaca cheese or mozzarella if needed.
- Pepper jack cheese: Adds extra flavor and gentle heat; replace it with Monterey Jack for a milder queso.
For Flaming, Optional
- Tequila or mezcal– Creates the optional flambé and adds agave flavor. If this freaks you out, just leave it out.
For Serving
- Corn tortillas, flour tortillas, or tortilla chips: These are used for scooping up the hot cheese, so serve whichever option you already have.
- Fresh cilantro: Adds freshness and color; omit it or use sliced green onions instead.
How to Make Queso Flameado
1. Heat the oven. Heat the oven to 375°F.
2. Char and Chop the Peppers. Char the poblano pepper directly over a gas flame or under the broiler, turning until the skin blisters and blackens on all sides. Transfer to a bowl, cover, and let it steam for 5-10 minutes, then peel off the charred skin, remove the seeds, and dice.
3. Sauté the Onions. Heat the oil in a large oven-safe skillet or cast iron skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add the garlic and poblano and cook 1 minute more. Season with the salt.
4. Melt the Cheese. Top with the the Oaxaca, Monterey Jack, and pepper jack cheese. Transfer to the oven and bake until the cheese melts completely and the top turns golden brown, about 8-10 minutes.
4. Flame the Cheese. Carefully pour the tequila over the molten cheese and immediately ignite with a long lighter. Because this involves a high-proof alcohol, keep your face and anything flammable well away from the skillet, and let the flame burn itself out — it’ll only take a few seconds.
5. Serve. Top the hot cheese with the cilantro. Serve immediately with warm corn tortillas, warm flour tortillas, or tortilla chips, and dig into the whole thing before it starts to set up.
Tips for Perfectly Melted Cheese
- Shred the Oaxaca cheese, Monterey Jack, and pepper jack yourself for the smoothest melt.
- Have the tortillas warm and ready to go so you can serve immediately.
- If the cheese sets up and gets hard after serving just place back over low heat until it melts again.
How to Safely Flambé the Cheese
- Use tequila or mezcal that is at least 80 proof.
- Turn off the burner and move paper towels and other flammable items away.
- Measure the alcohol separately and never pour from the bottle.
- Ignite with a long lighter and let the flame burn out completely.
- Skip the flame if preferred; the queso is still delicious without it.
Best Skillet to Use
An 8- or 9-inch cast-iron skillet keeps the molten cheese warm and works in the oven; use a smaller skillet if halving the recipe. If you don’t have a cast iron skillet, any oven-safe skillet will work. I love my 9-inch Le Creuset skillet.
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Buy Now → What to Serve with Queso Flameado
Serve the queso flameado directly in the warm cast iron skillet with lightly charred corn tortillas (warm them directly over a gas flame) or thick tortilla chips for scooping.
If you want to make it a meal serve with al pastor chicken wings, pollo empanizado (chicken milanesa), or carne asada fries. For a sweet finish I recommend, kahlua brownies, lime shortbread bars, or almond polvorosa cookies.
Make-Ahead
Prepare the poblanos and sautéed onions up to 2 days ahead and shred the cheeses 1 day ahead, storing both separately in airtight containers.
Reheat the vegetables and let the cheese sit at room temperature for 15 minutes before melting; do not assemble the entire dish in advance.
Storage and Reheating
Store leftovers in an airtight container for up to 3 days, then reheat gently in a skillet over low heat or microwave in short intervals. Add a splash of milk if needed, and use leftovers in quesadillas, tacos, eggs, or burritos.
FAQs
Oaxaca cheese is ideal for its stretchy texture, but Monterey Jack, Chihuahua, Asadero, or mozzarella also work well.
They are similar, but queso flameado is usually flambéed with tequila or mezcal, while queso fundido is served simply melted.
Yes, skip the flambé and serve the melted cheese straight from the skillet.
The cheese was likely overheated, so remove from the oven as soon as it is golden and use freshly shredded cheese.
QUESO FLAMEADO RECIPE WITH POBLANOS AND TEQUILA
Ingredients
Equipment
Method
- Heat oven to 375°F.
- Char 1 poblano pepper directly over a gas flame or under the broiler, turning until the skin is blistered and blackened on all sides.
- Transfer the pepper to a bowl, cover, and let it steam for 5-10 minutes; remove the stem and seeds, peel away the skin by scrapping the back of a knife across the pepper, and dice.
- Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add the diced white onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
- Stir in 2 minced garlic cloves, the chopped poblano, and season with kosher salt, then cook for 1 minute more.
- Top with 8 ounces shredded Oaxaca cheese, 8 ounces shredded Monterey Jack cheese, and 4 ounces shredded pepper jack cheese, spreading them into an even layer.
- Transfer to the oven and bake until golden and bubbly, about 5-6 minutes.
- Remove the skillet from the oven, and clear away anything flammable. Pour 1/4 cup tequila or mezcal carefully over the molten cheese, and ignite it with a long-handled lighter while standing back.
- Let the flame burn out completely before moving or serving the skillet. Garnish with chopped cilantro.
- Serve immediately with warm corn tortillas, warm flour tortillas, or tortilla chips while the cheese is still hot, stretchy, and gooey
Notes
- Add protein: For a heartier dip closer to a queso fundido recipe, brown 4 ounces of Mexican chorizo in the skillet with the vegetables, then add the cheese.
- Fresh corn tortilla tip: A fresh corn tortilla warmed directly over a burner flame until lightly charred is the best vehicle for scooping.
- Skip the flame: The tequila adds flavor but the cheese is just as delicious without it if you’d rather skip the alcohol.
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