If you’ve ever ordered Queso Flameado in a Mexican restaurant, it’s a flavor you don’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 considered an appetizer. It is sooo good! Traditionally, a bit of warmed brandy is poured over the fondu and the dish is lit when served (where the name “flameado” comes from), but I dispense with that step.
Well, this new dish I created a few years back, I made again last night for dinner. I used this tasty sauce over seared pork and it was simply outstanding! If you love Mexican food, you’ve GOT to try this dish! My husband just love this, as do I! This dish is suitable for all phases of Atkins and other Ketogenic diets. It is not, however, suitable for Primal/Paleo without revisions.
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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 extra carbs)
VARIATION: Use boneless chicken breast in lieu of the pork
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 calories, 45 g fat, 4.35 g carbs, 1.15 g fiber, 3.2 g NET CARBS, 36 g protein, 654 mg sodium