Appetizer > Mexican > Queso Flameado

Queso Flameado with Mushrooms Recipe

Ingredients with Measurements:
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced mushrooms
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Chihuahua cheese, shredded
- 1/4 cup chopped fresh cilantro

Special Equipment Needed:
- Large skillet
- Wooden spoon

Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, bell pepper, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the flour and stir to coat the vegetables. Cook for 1 minute.
4. Slowly add the chicken broth, stirring constantly.
5. Add the cumin, chili powder, salt, and pepper. Simmer for 5 minutes.
6. Reduce the heat to low and add the cheeses. Stir until the cheese is melted and the sauce is creamy.
7. Stir in the cilantro.
8. Serve immediately.

Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4

Nutritional Information:
Calories: 545
Fat: 33g
Carbohydrates: 24g
Protein: 33g

Substitutions for Ingredients
- Olive oil: vegetable oil, canola oil, or butter
- Onion: shallots or leeks
- Bell pepper: poblano pepper or jalapeno pepper
- Mushrooms: zucchini or eggplant
- All-purpose flour: cornstarch or arrowroot powder
- Chicken broth: vegetable broth or beef broth
- Monterey Jack cheese: Colby cheese or Gouda cheese
- Chihuahua cheese: Oaxaca cheese or Mozzarella cheese
- Fresh cilantro: fresh parsley or fresh basil

Variations:
- Add cooked chorizo for a spicier version.
- Add cooked shrimp or chicken for a heartier version.
- Add diced jalapenos for a spicier version.

Tips and Tricks:
- Make sure to cook the vegetables until they are softened before adding the flour.
- Use a low heat when melting the cheese to prevent it from burning.
- Serve with warm tortillas or chips for dipping.

Storage Instructions:
Queso flameado can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the microwave or in a skillet over medium heat until warmed through.

Presentation Ideas:
Serve the queso flameado in a large skillet or in individual ramekins.

Garnishes:
Garnish with chopped fresh cilantro, diced jalapenos, or diced avocado.

Pairings:
Pair with warm tortillas or chips for dipping.

Suggested Side Dishes:
Serve with refried beans, Mexican rice, or a simple green salad.

Troubleshooting Advice:
- If the sauce is too thick, add a little more chicken broth.
- If the sauce is too thin, add a little more flour.

Food Safety Advice:
Make sure to keep the queso flameado refrigerated and consume within 3 days.

Food History:
Queso flameado is a popular Mexican dish that originated in the state of Chihuahua in northern Mexico. It is traditionally made with Monterey Jack and Chihuahua cheeses, but other cheeses can be used as well.

Flavor Profiles:
Queso flameado has a creamy, cheesy flavor with a hint of spice from the cumin and chili powder. The vegetables add a subtle sweetness, while the cilantro adds a bright, fresh flavor.

Serving Suggestions:
Serve queso flameado with warm tortillas or chips for dipping. It can also be served over rice or with refried beans.

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Region: Mexican

Taste: Savory, Cheesy, Umami, Earthy, Spicy