Sauce/Spread/Dip

Queso Flameado

Last week, J and I decided to throw caution to the wind, forgo having dinner at home and try the Mexican restaurant right by our house.

Yes, we ACTUALLY went out to dinner. Shocking , I know…… But every now and then we like to shake things up. Live dangerously. Yep, that’s us…the couple that lives on the edge.

Riiiiiiiight.

Fortunately, the restaurant was very good – we weren’t disappointed in the least. The food was not your standard “American style” Mexican cuisine (read: it was authentic) and we definitely would go back. Of course, I say that and it will be another 6 months before we go out to dinner again… which we’re both okay with..

Anyway, we tried an appetizer called Queso Flameado. Literally translated, it means flaming cheese. I wondered… do they actually set it on fire? I mean, scorching hot cheese does enough damage, as anyone who has taken a bite of fresh-from-the-oven pizza will attest to….not that I have first hand knowledge of that….

This version, I’m happy to report, was not on fire. The roofs of our mouths didn’t get burned, either. And for two people that share such a deep love of all things cheesy (including sappy love songs….awwwww), I knew I had to make this for us, and soon.

Which I did, the very next night.

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Special thanks to Alexander for holding the chip so I could snap a picture…

Queso flameado – adapted from The Homesick Texan

  • 1 cup roasted peppers, sliced into slivers (I used leftover roasted peppers that I had in the fridge)
  • 3 cups shredded Munster cheese
  • 1 cup shredded Monterey Jack cheese

Preheat the oven to 350 degrees.

Cook the peppers in about a tablespoon of oil in a large cast iron skillet until they’re sizzling and hot, about five minutes. Sprinkle the cheeses over the peppers and bake for 15 minutes or until bubbling.

Spoon out the melted queso flameado onto tortillas, or dip chips into it.

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