Spicy Grilled Queso is the perfect appetizer or side dish for your next party! It’s SO SIMPLE to make…you cook the meat, add all ingredients to a disposable pan, heat on the grill, and serve. It could not be simpler to make or more delicious to eat 😊 It has a slightly smokey taste from the BBQ, a hint of heat from the jalapenos (don’t worry, it’s not overpowering), and plenty of melted cheese for dipping.
The recipe can be found here.
Start by preheating the grill to 250-300 degrees F.
While the grill preheats, prepare the ingredients. Heat a large skillet over medium heat. Add the pound of meat and cook until cooked through, crumbling as it cooks. Then remove from the heat and set aside.
I used Beyond Meat for my recipe because that’s what I had on hand. This recipe would be amazing with ground beef or a pork sausage. You could also use ground chicken or ground turkey.
Slice the Velveeta, shred the Monterey jack cheese, and chop the onion. Set aside.
I sliced the Velveeta into thick slices, but you could do cubes or something smaller. It melts fast! I also couldn’t find pre-shredded Monterey jack cheese, so I bought the 8oz block and shredded myself. I used a white onion but yellow or red would work fine and still add great flavor.
Add the meat, Velveeta, shredded cheese, Rotel, cream of mushroom soup, onion, jalapenos, and Cajun seasoning to a large disposable aluminum foil pan. You do not need to stir at this time. Make sure to include the liquid from the cans of Rotel and jalapenos.
I used a 9×13 disposable pan and it was *just* large enough. If you can find a 9×13 disposable pan with deeper sides, use it! It makes your life easier when you need to stir! I also used Cajun seasoning, but any BBQ dry rub will work fine. The Cajun seasoning added a bit of heat and was plenty flavorful for us.
Turn of the center burners and only use the outside burners. Place the foil pan in the center of the grill and close the lid. Cook for 10 minutes then stir (carefully as the pan will be quite full). Continue to cook in 10-minute increments, stirring in between, until completely melted. This will take 20-30 minutes depending on how hot your grill is and how much heat you lose opening/closing the lid.
Once the queso is completely melted and combined, keep the grill closed for 15-20 minutes to continue heating the queso until hot and bubbly. Leave the center burners off for this step as well or you will chance burning the queso.
Remove from the heat and serve immediately while still hot. I find it easiest to slide the foil pan onto a baking sheet to transport it inside. The foil pan will be heavy and is quite full so the side may bend as it’s lifted. The baking sheet will prevent any spilling.
Serve with sliced baguette or tortilla chips and enjoy!
The recipe can be found here.
This is an addicting dip! We snacked on it throughout the weekend and still had plenty of leftovers…but no more chips, lol! It’s really easy to reheat a few spoonsful at a time (it’s portion control or we would have devoured the entire pan). You could add in extras like chopped bell pepper or omit the jalapenos if you prefer less spice. Maybe top with sliced green onions or chives…really make it your own! Just don’t forget to buy plenty of tortilla chips for dipping.
You could try this recipe in a smoker. I’m not entirely sure how long it would take but you could follow the same steps to stir every 10 minutes until melted and warmed through. The wood chips would add wonderful flavor. Something to think about if you prefer to use a smoker vs a grill.