Queso Del Mar by Kendall Oberto

Queso Del Mar

We started making this at home after having something like it at a local Mexican restaurant, Cafe Rio. They make the best homemade tortillas and great margaritas but I think we have actually improved on this recipe from their version.


Del Mar

  • 6 medium shrimp diced
  • 3 scallops diced
  • 1/2 roasted poblano pepper sliced in strips
  • 3 fresh mushrooms sliced
  • 1/4 cup white wine
  • 1 tsp chipotle Chile canned in adobo minced
  • Chips or warm flour tortillas for serving


  • Rub the poblano with oil and place under broiler. Rotate after a few minutes and cook until blackened and blistered on all sides. Place in plastic or paper bag to stream for several minutes. Peel, remove seeds and membranes and slice.
    Shred 2 cups of Mexican cheeses of your choice (I prefer a good melting cheese like Queso Quesadilla) and put in a shallow baking dish or cast iron skillet (5-6 inch diameter).
    Heat oven to 375° for 8-10 minutes or until completely melted and hot.
    In the meantime, saute mushrooms in a little oil and salt until most of the moisture is evaporated. Set aside. Add the wine to the pan. Cook the shrimp and scallops in a medium hot pan (1 minute or so) until just opaque add the chipotle puree, mushrooms, and peppers. Cook all together for one more minute or two and serve on top of the melted cheese.

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