Queso flameado dip is a warm, cheesy dish that’s all about bubbling melted cheese mixed with spicy chorizo or sausage. It’s stretchy, gooey, and usually served right off the heat so you can really enjoy that melted texture and the smoky hints from being set aflame for a moment. The combination of creamy cheese and a bit of spice makes it super tasty and inviting.
I love making queso flameado when friends come over because it’s always a hit. It’s fun to watch the cheese melt and bubble in the pan, and it smells incredible while it’s cooking. One trick I like is to scoop it up with thick corn chips or warm tortillas, which carry the rich flavors perfectly. I often add some fresh toppings like chopped cilantro or a squeeze of lime to brighten up every bite.
Queso flameado feels like a cozy party starter and a great excuse to get everyone chatting, dipping, and laughing around the table. Every time I make it, it brings back memories of casual evenings filled with good food and even better company. If you’re a cheese lover, this dip just might become one of your go-to recipes for sharing a little warmth and comfort with others.
Key Ingredients & Substitutions
- Mexican chorizo
- This sausage brings bold spice and flavor to the dip. If you can’t find it, try spicy Italian sausage or even ground beef with chili powder as a simple swap. Always remove casing before cooking.
- Oaxaca cheese
- It melts beautifully and stretches nicely. If unavailable, use mozzarella and Monterey Jack mixed together for similar melt and mild flavor.
- Sharp cheddar cheese
- Adds a little tang and extra flavor contrast. You can swap with a milder cheddar or even a Colby cheese if you prefer less sharpness.
- Jalapeño
- Adds a fresh spicy kick. Feel free to leave it out if you want milder queso, or add more if you like heat.
How Do I Get Perfectly Melted, Gooey Cheese Without Overcooking?
Melt the cheese slowly and use an oven-safe dish or cast-iron skillet for even heat distribution. Bake at 400°F just until bubbly and golden on top, about 10 minutes.
- Keep an eye to avoid burning the cheese.
- Using a mix of cheeses helps create a creamy, stretchy texture.
- If broiling to brown, watch it carefully — it can go from perfect to burnt quickly.
Removing the dip promptly from the heat keeps the cheese melted without drying or toughening. Serve right away for best gooey results.
Equipment You’ll Need
- Cast-iron skillet – perfect for even heating and safe for finishing in the oven or for the flambee step.
- Spatula or wooden spoon – great for breaking up and cooking the chorizo evenly without scratching your pan.
- Oven-safe dish (if not using skillet) – to melt and brown the cheese evenly in the oven.
- Long lighter or kitchen torch – helpful and safer for flambeeing the tequila or mezcal over the cheese.
Flavor Variations & Add-Ins
- Swap chorizo for spicy Italian sausage or cooked ground beef if you want a different protein flavor.
- Use pepper jack cheese instead of sharp cheddar for a little extra kick.
- Add sautéed mushrooms or roasted poblano peppers for more texture and depth.
- Mix in a spoonful of green chile salsa for an extra tangy, slightly smoky flavor boost.
How to Make Queso Flameado Dip?
Ingredients You’ll Need:
For The Chorizo Mixture:
- 8 oz Mexican chorizo or spicy sausage, casing removed
- 1 small white onion, finely chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- 1 garlic clove, minced
- 1 tbsp olive oil
For The Cheese Layers:
- 2 cups shredded Oaxaca cheese (or a blend of mozzarella and Monterey Jack)
- ½ cup shredded sharp cheddar cheese
For Garnish and Serving:
- Fresh cilantro, chopped
- Corn tortilla chips or warm flour tortillas
How Much Time Will You Need?
This dip takes around 20 minutes from start to finish. About 10 minutes to cook the chorizo and prepare the mixture, then 10 minutes baking in the oven until the cheese is hot and bubbly. If you choose to do the flambee step, add a few extra minutes for that show-stopping finishing touch.
Step-by-Step Instructions:
1. Cooking the Chorizo Mixture:
Preheat your oven to 400°F (200°C). Heat olive oil in a medium skillet over medium heat. Add the chopped onion and jalapeño (if using) and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the chorizo, breaking it up with a spoon, and cook until browned and fully cooked, about 6-8 minutes. Remove from heat.
2. Assembling the Dip:
In a small oven-safe cast-iron skillet or baking dish, spread half of the shredded cheese evenly on the bottom. Spoon the cooked chorizo over this cheese layer. Top with the remaining cheese, spreading evenly.
3. Baking and Finishing Touches:
Place the skillet in the preheated oven and bake for about 10 minutes, until the cheese melts and gets bubbly with golden brown spots. For a fun flambee effect, carefully pour 1-2 tablespoons of warmed tequila or mezcal over the cheese and ignite with a long lighter for a few seconds, then let the flames die down completely. Be very cautious if you try this! Garnish with chopped cilantro and serve hot with tortilla chips or warm tortillas.
Can I Use Other Types of Sausage Instead of Mexican Chorizo?
Yes! You can substitute spicy Italian sausage or cooked ground beef if you can’t find chorizo. Just make sure to remove the casing and season as needed for extra flavor.
Can I Make Queso Flameado Ahead of Time?
You can cook the chorizo mixture and shred the cheeses in advance, then assemble and bake just before serving. The dip is best enjoyed fresh and hot for that gooey texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, stirring occasionally to keep the cheese smooth.
Is It Safe to Flambee the Queso Flameado?
Yes, but be very careful! Use a long lighter, keep flammable materials away, and never leave the flambee unattended. If you’re uncomfortable, you can skip this step—the dip tastes great without it!