Description
Queso Flameado is a bold, skillet-served Mexican-style melted cheese dish made with bubbling Oaxaca and Monterey Jack cheese, savory grilled meats, roasted peppers, and fresh toppings, perfect for scooping with warm tortillas.
Ingredients
1 lb spiced ground beef sausage
1/2 lb skirt steak or ribeye, cubed
2 tablespoons Cowboy Butter Rub
1 tablespoon hot sauce
Canola oil, as needed
2 cups Oaxaca cheese, shredded
1 cup Monterey Jack cheese, shredded
1 roasted poblano pepper, diced and skin removed
1/4 cup red onion, finely diced
1 jalapeño, thinly sliced
2 tablespoons fresh cilantro, chopped
1/4 cup beef broth
Corn or flour tortillas, for serving
Instructions
- Preheat grill to medium-high heat (about 375°F).
- Coat steak with hot sauce and Cowboy Butter Rub and grill over high heat until internal temperature reaches about 120°F; remove and rest.
- Place a cast iron skillet over direct heat and add ground beef sausage; cook until browned and slightly crispy.
- Add red onion and roasted poblano to the skillet and sauté for 1–2 minutes.
- Evenly layer Oaxaca and Monterey Jack cheese over the meat mixture.
- Move skillet to indirect heat, cover, and allow cheese to fully melt and bubble.
- Carefully pour beef broth around the edges of the skillet and let it sizzle briefly.
- Slice rested steak against the grain and place over melted cheese.
- Top with jalapeños and chopped cilantro.
- Serve immediately with warm tortillas.
Notes
Oaxaca cheese gives the best stretch, but mozzarella can be substituted.
Cast iron retains heat best for serving.
Adjust heat level with more or fewer jalapeños.
Serve straight from the skillet for best texture.
Nutrition
- Serving Size: 1 portion
- Calories: 640
- Sugar: 3g
- Sodium: 880mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg
