If you’ve ever ordered the appetizer Queso Flameado in a Mexican restaurant, it’s a flavor you won’t soon forget. It’s a thick melted cheese fondu with chorizo crumbled in it served with flour tortillas to roll it up in. It is sooo good! Well, this new dish I created takes that dish to the entree level. If you love Mexican food, you’ve GOT to try this dish! It has been one of my more popular recipes! My husband just loved it, as did I! This dish also sports some very impressive nutritional numbers below, so it’s a keeper in my book. It is suitable for all phases of Atkins and other Ketogenic diets.
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12 oz. pork loin, cut into 4 portions
1 link chorizo, removed from the skin and crumbled
2 T. unsalted butter
4 large green onions, chopped
1/2 c. red bell pepper, chopped
1 c. cilantro, chopped
1/2 c. heavy cream
1/2 c. water
6 oz. Monterrey Jack cheese, shredded (or more if you can afford the carbs)
DIRECTIONS: Preheat oven to 350º. Pound the 4 pieces of pork with a meat tenderizer. Melt butter in large skillet over high heat. Brown pork on both sides until nearly done. Remove. Add crumbled chorizo and brown, crumbling as small as you can as it cooks. Add the green onions, bell pepper and saute until they are tender. Lower heat to medium low and add cream, water and cilantro. Simmer a couple minutes to reduce a bit. Sprinkle the cheese over the sauce and lay pork on top. Pop into preheated oven and bake for 15 minutes or until bubbly and the meat appear to be done. Serve 1/4 of the sauce over each portion of meat. This pairs nicely with mashed cauliflower or a nice guacamole salad alongside.
NUTRITIONAL INFO: Makes 4 servings, each contains:
567 cals., 45g fat, 4.35g carbs, 1.15g fiber, 3.2g NET CARBS, 36g protein, 654 mg sodium
48 thoughts on “Pork in Queso Flameado Sauce”
One of our favorites! I par-grilled a pork butt roast cut into thick slices for extra flavor and slowly finish it in the sauce. Awe so delicioso
I imagine this WOULD be good with grilled pork. I’ll have to try that soon.
Wish you had a Pinterest button!
I did have, but when I deactivated my Pinterest account for awhile, it vanished. Be patient, as I’m trying to re-establish it and my Facebook buttons. 🙂
Thank you for adding the sodium content of this dish. I am watching my sodium intake
I always post sodium now, Trish, but sadly I didn’t the first 6 months of this blog, so a small percentage of my recipes don’t show it.
looks wonderful making tomorrow!
I hope you enjoy it, Judy. It’s a fav at our house.
This recipe makes me wish I ate dairy, looks delicious.
You could sub in coconut milk for the cream, but I don’t know about the “non-dairy” cheeses out there. You’ll have to do some investigating or Googling to see what is made.
My husband does not eat red meat or pork. I can replace the chorizo with a turkey or chicken sausage, but what about the pork loin? Do you have any idea of a meat replacement for that? Would chicken breasts taste good? Thanks!
I think skillet butter-seared chicken breasts or skillet seared shrimp either one would work fine with this tasty sauce, Crista!
I loved this!!! It was easy to make and tasted wonderful!! Love the fact that its low carb too!
WONDERFUL, Deanna! It is pretty tasty. So glad you liked it!
This was fabulous! I substituted evaporated milk instead of cream. Nice creamy sauce and the flavor was spectacularly, phenomenally scrumptious!
Well I’m so glad you LIKED it, Helen! It is a very nice flavor combo IMO.
WOW, Peggy!! You outdid yourself with this dish! It is beyond delicious!!! Thank you for sharing your wonderful recipes. ❤
Thank you, Linda. Glad you like these flavors. Be sure to try the sauce on seared chicken breast sometime, as it’s marvelous used that way, too. 🙂
Looks so good. Can’t wait to try it!