Wednesday, February 5, 2014
Queso Flameado means "flamed cheese" which is traditionally a cheese dip with chorizo that is usually served flambe, which means set on fire. I don't do so well with fires, so I just made mine in the oven. And I put my spin on it and surprisingly...there's no bacon! But you could add some cooked chorizo or bacon if you like. Enjoy!
2 Roma tomatoes, chopped
2 Fresno peppers, seeded and chopped
4 ounces mushrooms, sliced
3 ounces fresh spinach
1/2 onion, chopped
3 C shredded Monterrey Jack cheese
3 C shredded Pepper Jack cheese
2 T chopped fresh cilantro
2 cloves garlic
2 T butter
Salt & pepper
Preheat the oven to 400 degrees. Put the poblanos on a sheet pan and roast, turning occasionally, until they are black and charred all over. Remove from the oven. When they are cool enough to handle, peel as much of the skin off as you can. Remove the stem and seeds and chop the peppers. Set aside.
Melt the butter in a large ovenproof pan, preferably cast iron. Drizzle in some olive oil and cook the onions and Fresno peppers until tender. Add in the mushrooms and garlic and cook until they are tender. Add in the spinach and cook until it's wilted down. Stir in the cilantro and tomatoes and season with salt and pepper. Remove from the heat and stir in the poblanos and cheeses. Turn on the broiler and put the whole pan under the broiler for about 5 minutes to melt the cheese and brown the top. Serve with tortilla chips.