Street FoodEasy

Flambeed Cheese (Queso Flameado)

Name: Flambeed Cheese (Queso Flameado)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 200 g Mexican chorizo; 300 g Grated Chihuahua cheese; 30 ml White tequila; 8 Flour tortillas

25 min (10 prep + 15 cook) Easy 4 servings Norte

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: Aug 21, 2026

🌾Gluten Free ⏱️Under 30 Minutes 🎉Party Food 🌙Quick Dinner 🇲🇽Traditional 🛒Street Food

Melted cheese with chorizo flambeed with tequila.

About this recipe

Melted cheese baked with Mexican chorizo, flambeed with tequila and served with warm tortillas. A spectacular northern Mexican dish perfect as a starter.

History & Origin

Queso flameado is one of the most spectacular dishes of northern Mexican cookery, transforming simple ingredients into an unforgettable sensory experience through the drama of tequila flames. Originating from the border states of Chihuahua, Sonora and Nuevo Leon, it emerged in the mid-20th century in frontier cantinas. The chorizo is fried, covered with cheese, baked until bubbling, then tequila is poured and ignited at the table.

Estimated cost

$20.23

Total cost

$5.06

Per serving

* Approximate prices based on Canadian supermarkets

Nutritional information per serving

380

Calories

20g

Protein

Carbohydrates

28g

Fat

0.5g

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 200°C. Fry the chorizo mexicano desmoronado in a frying pan without oil until it is cooked and crispy.
2
Place the chorizo cooked in a cazuela of barro or frying pan apto for oven. Cover with the grated cheese or into strips.
3
Bake 10 minutes until the cheese it is completely melted and burbujeante.
4
Take out of the oven and pour the tequila on the cheese. Con mucho cuidado, enciende with a cerillo largo. Las llamas go out solas.
💡 Ten cuidado with the llamas. Aléjate to the encender.
5
Serve immediately with flour warm tortillas. Come enrollando the cheese elástico como taco.
💡 El cheese endurece rápido, hay that comerlo hot.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.