Queso Flameado [Keto, Low-carb, Sugar-free, Gluten-Free]
Queso Flameado (the best EVER cheesy dip!)
Keto | Sugar-free | Gluten-Free | Vegetarian
Queso just got turned up a notch! Warm, gooey Mexican cheese covered in chorizo, mushrooms, and sauteed onions… is there anything better? I think not. And though I’ve had this dish many times throughout Texas and the southwest, this dish originated in northern Mexico, and the best version I’ve ever had was in Mexico City (my favorite foodie town in the world!).
It’s typically served with chorizo on top, but in Mexico City, they topped it with local mushrooms, and I was truly blown away. The earthy, savory mushrooms and the sweet onions with the salty cheese was something I’ll never forget. So, naturally, I had to do my best to re-create this gem of a dish! Of course, if you want to go the classic route, my recipe includes instructions for using traditional chorizo; mushrooms and onions; or both! The truth is, you can dress this up any way you’d like (add jalapenos, poblanos, cilantro, etc). The point is, this dish is about as easy as it gets, and yields a truly spectacular treat that’s perfect for a party, or as an appetizer or side dish for your next taco night at home.
If you *really* want to be fancy, add a splash of tequila on top right before serving and flambé the dish at the table! After all, it is called “queso flameado”, or “flaming cheese”, for a reason! Buen provecho!
Click the above to watch the recipe video on youtube!
INGREDIENTS:
Serves 4 people
8 oz - Pork chorizo (optional)
1 Tbsp - Avocado oil
1/2 - Yellow onion, sliced
1 cup - Sliced baby bella or white mushrooms
1/2 tsp, divided - Sea salt
Two 10 oz balls - Oaxaca cheese (or fresh mozzarella)
1 Tbsp - Tequila (optional)
For Serving: Low-carb tortillas, sliced veggies, or pork rinds
DIRECTIONS:
Preheat the oven to 425°F (218°C). Bring an 8-inch cast iron skillet or nonstick pan over medium-high heat.
If you’re using the chorizo, add it in, breaking it up with a spatula and cooking similar to ground beef. Cook for about 5 minutes, or until the pork is fully cooked and crispy. Remove the cooked chorizo onto a plate, leaving any grease in the pan.
Using the same pan on medium-high heat, add the avocado oil and onion. Sauté for 2 minutes, or until the onions are slightly translucent.
Stir in the mushrooms and 1/4 tsp of salt, and sauté for another 3 minutes, or until mushrooms are cooked through and tender. Take the skillet off the heat and pour the mushrooms and onions onto a separate plate, then set aside.
Chop the cheese into small pieces, about 1 cm in size - it doesn’t have to be perfect. Add the cheese to the pan in one even layer. Then, drizzle the tequila on top and sprinkle with the remaining 1/4 tsp of salt. Place the pan in the oven and bake for 30 minutes.
Remove the pan from the oven, and while it’s still bubbling, spoon the veggies and/or chorizo on top of the cheese. Note, some cheese has a high water content, so if you see a layer of moisture on top of the cheese, pour that water out into the sink before adding your toppings. Add your toppings, then serve right out of the pan while warm, with tortillas, chips, or sliced veggies.
Tips:- If you really want to impress your friends and family, flambé the queso tableside with an extra tablespoon of tequila poured on top. Light it with a match or lighter, but please BE EXTRA CAREFUL! Watch your kids and any flammable objects nearby.
- Turn this into an awesome dinner by serving it with the Carne Asada (pg. 46) from my new cookbook, New Comfort Cooking.
