Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 poblano peppers, seeded and diced
- 1/2 cup white onion, diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Mexican crema or heavy cream
- 8 ounces Monterey Jack cheese, shredded
- 2 tablespoons fresh cilantro, chopped
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Cheese grater
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic, poblano peppers, and onion and cook until the vegetables are tender, about 5 minutes.
3. Add the cumin, chili powder, smoked paprika, oregano, salt, and pepper and cook for another minute.
4. Add the Mexican crema or heavy cream and bring to a simmer.
5. Add the shredded cheese and stir until the cheese is melted and the sauce is creamy.
6. Remove from heat and stir in the cilantro.
7. Serve immediately.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 431
Fat: 34 g
Carbohydrates: 10 g
Protein: 16 g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Mexican crema or heavy cream can be substituted with sour cream.
- Monterey Jack cheese can be substituted with cheddar cheese.
Variations:
- Add cooked chorizo or cooked ground beef to the skillet before adding the cream and cheese.
- Add diced jalapeños or diced bell peppers to the skillet with the vegetables.
Tips and Tricks:
- Make sure to grate the cheese yourself for the best flavor.
- If the sauce is too thick, add a little more cream or milk to thin it out.
Storage Instructions:
Queso flameado with poblano peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Queso flameado with poblano peppers can be reheated in the microwave or on the stovetop over low heat.
Presentation Ideas:
Queso flameado with poblano peppers can be served with warm tortillas, chips, or over rice.
Garnishes:
Queso flameado with poblano peppers can be garnished with fresh cilantro, diced tomatoes, diced onions, or sliced jalapeños.
Pairings:
Queso flameado with poblano peppers pairs well with a cold beer or a glass of white wine.
Suggested Side Dishes:
Queso flameado with poblano peppers can be served with refried beans, Spanish rice, or a simple salad.
Troubleshooting Advice:
If the sauce is too thick, add a little more cream or milk to thin it out.
Food Safety Advice:
Keep cooked food at a safe temperature by storing it in an airtight container in the refrigerator.
Food History:
Queso flameado is a traditional Mexican dish that is typically served as an appetizer or snack. It is made with melted cheese, cream, and vegetables and is often served with warm tortillas.
Flavor Profiles:
Queso flameado with poblano peppers has a creamy, cheesy flavor with a hint of smokiness from the smoked paprika.
Serving Suggestions:
Queso flameado with poblano peppers can be served as an appetizer or snack with warm tortillas, chips, or over rice.
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Region: Mexican