Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Queso Flameado
A sizzling skillet of melted cheese with spicy Mexican chorizo, served bubbling hot with warm tortillas.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Heat the oil in an oven-safe skillet and cook the chorizo, breaking it up, until browned and cooked through.
- 2
Add the onion and poblano pepper to the skillet and saute until softened, about 5 minutes.
- 3
Drain any excess grease and spread the chorizo mixture evenly across the bottom of the skillet.
- 4
Top with the shredded cheese in an even layer.
- 5
Broil for 3-5 minutes until the cheese is melted, bubbly, and lightly browned in spots.
- 6
Garnish with cilantro and serve immediately with warm tortillas for dipping.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving635
Calories
35 g
Protein
3 g
Carbs
53 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Queso flameado sits close to queso fundido: a northern Mexican and Tex-Mex skillet dish built around hot, stretchy melted cheese. The name points to the dramatic tableside flame sometimes used in restaurants, but the practical home-cook goal is the same without the show: browned chorizo, softened peppers and onions, and cheese served while it still pulls into strands.
Listahan note
This version keeps the method weeknight-friendly by using the broiler instead of live flame. It prioritizes a crisp-edged chorizo base, an even cheese melt, and fast serving so the skillet reaches the table while the cheese is still loose and scoopable.
Technique cues
- Drain excess chorizo grease before adding the cheese. A little fat carries flavor, but too much can make the melted cheese separate and feel heavy.
- Shred the Oaxaca or Monterey Jack yourself if possible. Freshly shredded cheese melts more smoothly than many pre-shredded bags, which can be coated to prevent clumping.
- Warm the tortillas before the skillet comes out of the broiler. Queso flameado waits for no one, and cold tortillas make the cheese firm up faster.
Kitchen flow
- Parallel prep
- Warm the tortillas while the cheese is under the broiler, and chop the cilantro while the chorizo mixture finishes softening.
- Make-ahead
- Cook the chorizo, onion, and poblano mixture ahead, then rewarm it in the skillet before adding cheese and broiling.
- Leftover move
- Fold leftover cheese and chorizo into scrambled eggs or spoon it into a tortilla with salsa for a quick breakfast taco.
- Cleanup rhythm
- Wipe out extra chorizo grease before broiling, then soak the skillet while it is still warm so melted cheese releases more easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Mexican chorizo
Spiced meat base
Purpose: It seasons the whole skillet with chile, garlic, paprika-like warmth, and rendered fat.
Handling: Remove the casing and break it into small crumbles as it browns so every scoop gets some chorizo.
Adaptation: Cooked rajas or mushrooms can stand in for a meatless direction, though the skillet will taste less smoky and rich.
Shredded Oaxaca or Monterey Jack cheese
Melting cheese
Purpose: Oaxaca gives the classic elastic pull, while Monterey Jack melts smoothly and is easier to find in many North American grocery stores.
Handling: Spread the cheese in an even layer so the center melts before the edges over-brown.
Adaptation: Mozzarella can work in a pinch for stretch, but it has a milder flavor and may need the chorizo mixture to carry more of the seasoning.
Onion
Sweet aromatic
Purpose: Diced onion softens into the chorizo fat and rounds out the sharper chile notes.
Handling: Dice it small enough to soften in the short saute time before broiling.
Adaptation: White onion tastes a little sharper; yellow onion cooks sweeter.
Poblano pepper
Mild chile and texture
Purpose: Poblano adds green chile flavor without turning the skillet into a hot dip.
Handling: Dice it evenly so it softens alongside the onion and does not stay crunchy under the cheese.
Adaptation: Anaheim pepper is similarly mild; jalapeno brings more heat in a smaller amount.
Warm flour tortillas
Serving wrapper
Purpose: Soft tortillas are sturdy enough to scoop melted cheese and chorizo without tearing right away.
Handling: Warm them in a dry skillet or wrapped stack just before serving.
Adaptation: Corn tortillas give a more earthy flavor and firmer bite, but they are less stretchy around the melted cheese.
Chopped cilantro
Fresh finish
Purpose: Cilantro cuts through the richness and makes the top of the skillet taste less flat.
Handling: Add it after broiling so it stays bright and fresh.
Adaptation: Thinly sliced scallions add freshness with a milder herbal note.
Technique notes
- Use an oven-safe skillet and keep the handle in mind after broiling; it stays hot long after the cheese stops bubbling.
- Watch the broiler closely after the 3-minute mark. The best top has a few browned spots, not a dry cap of overcooked cheese.
- Serve straight from the skillet with tortillas nearby. Transferring the cheese to another dish makes it cool faster and breaks up the stretchy texture.
Ingredient swaps
- Corn tortilla direction
- Serve with warm corn tortillas for a more pronounced masa flavor and a slightly firmer scoop.
- Milder skillet
- Use Monterey Jack, a mild chorizo, and a small poblano dice so the cheese stays the main focus.
- Vegetable-forward path
- Replace part of the chorizo with extra poblano and onion, cooking the vegetables until their moisture is mostly gone before adding cheese.
- Weeknight shortcut
- Cook the chorizo mixture in advance, then finish with cheese under the broiler right before serving.
Serve alongside
- Mexican red rice
- Charro beans
- Cabbage-lime slaw
- Roasted tomatillo salsa with chips
- Agua de jamaica
- Mexican lager
- Sparkling lime agua fresca
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftovers in a sealed container, keeping extra tortillas separate from the cheese mixture.
- Reheat gently in a skillet or covered microwave-safe dish, stirring once the cheese begins to soften.
- Freezing is possible but not ideal; thaw overnight and expect the cheese texture to be less smooth after reheating.
Equipment
- Oven-safe skillet
- Wooden spoon or spatula
- Box grater
- Tongs for tortillas
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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