QUESO FLAMEADO
4-6
25
minutesThis skillet queso was created by our Teaching Kitchen Chef Matthew for a private broiling class. A group of longtime customers who frequently book the Teaching Kitchen for private classes asked for a very specific topic: Broiling! And it’s a common topic in the shop. So many people aren’t sure of how to best utilize the broiler in their range. Matt put together a full meal – from apps to dessert – and every dish made use of the broiler. It was a genius class, and this queso? The students’ and teacher’s pet!
Ingredients
For the Chorizo:
1 lb ground pork
1 oz Chorizo Blend
1 Tbl Bourbon Balsamic Vinegar
1 tsp salt
For the Queso:
2 Poblano Chiles
1/2 small onion, thinly sliced
3 garlic cloves, sliced
10 oz Queso Oaxaca, torn into 1-in. chunks
4 oz Monterey Jack, shredded
Tortillas for serving
Instructions
- Arrange an oven rack directly in the middle of the oven or about 6 inches from the broiler element. Turn the broiler on the High setting.
- Brush or rub the Poblanos with a little bit of avocado oil and place them in a 10-in cast iron skillet. Place the skillet under the broiler and broil for 5 minutes. Flip the peppers and broil for another 5 minutes or until the skin blisters and turns black.
- Remove the skillet and set the peppers aside. Once they are cool enough to handle, remove the seeds, scrape off as much of the skin as you can and slice into strips.
- Place the same skillet used for the peppers over a medium-high flame and add the chorizo, breaking it up into small pieces as it cooks. Once the chorizo is mostly cooked, add the sliced onions and cook for about 2 minutes or until they soften and turn slightly brown. Add the garlic and cook for about a minute. Lower the heat to medium and add the queso Oaxaca to the skillet. Arrange the sliced peppers evenly over the cheese and top with the shredded Monterey Jack.
- Move the skillet to the oven and broil for about 5 minutes or until the cheese is bubbly, melty, and golden brown. Garnish with cilantro and a squeeze of lime and serve hot with warm corn or flour tortillas.
