Queso Flameado

(from cscnfa’s recipe box)

Kacey leaves out the picante sauce and adds green pepper – about ΒΌ of a large one, diced very small. Mom made this here for us and it was delicious!

Source: Kacey

Categories: Main Dish


  • 3/4 lb. Mexican sausage (chorizo), casing removed, crumbled
  • 1 sm. onion, chopped
  • 2 tomatoes, diced
  • 3/4 c. picante sauce
  • 4 c. (1 lb.) shredded Monterey Jack cheese
  • Avocado slices
  • Tomato slices


  1. Brown sausage in small skillet; remove to paper towels with slotted spoon. Drain all but teaspoon drippings from skillet; add onion and cook until tender.

  2. Return sausage to skillet; add tomatoes and picante sauce. Simmer 15 minutes or until most of liquid has evaporated.

  3. In a 9 inch baking dish, arrange 2 cups of the cheese. Top with sausage mixture; cover with remaining cheese.

  4. Bake at 350 degrees about 10 minutes or until cheese melts.

  5. Garnish with avocado and tomato slices and serve immediately with warm tortillas or tortilla chips.

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