1 Disposable Aluminum Foil Pan, at least 9x13 size
Tortilla Chips or Sliced Baguette, for serving
Directions:
Preheat the grill to 250-300 degrees F.
While the grill preheats, cook the meat. Heat a large skillet over medium heat. Add the pound of meat and cook until cooked through, crumbling as it cooks. Remove from the heat.
Slice the Velveeta, shred the cheese, chop the onion. Set aside.
Add the meat, Velveeta, shredded cheese, rotel (including the liquid from the cans), cream of mushroom soup, onion, jalapenos (including any liquid from the can), and Cajun seasoning to a large aluminum foil pan.
Turn off the 2 middle burners. Place the foil pan in the center of the grill and close the lid. Cook for 10 minutes then stir. Continue to cook in 10-minute increments, stirring in between, until completely melted. This will take about 20-30 minutes.
Once the queso is completely melted and combined, keep the grill closed for 15-20 minutes, leaving the middle burners off, to continue to heat the queso until hot and bubbly.
Remove from the heat and serve immediately while still hot. Serve with sliced baguette or tortilla chips.
Any leftovers should be cooled completely, covered with aluminum foil, and stored in the fridge.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
1 Disposable Aluminum Foil Pan, at least 9x13 size
Tortilla Chips or Sliced Baguette, for serving
Directions:
Preheat the grill to 250-300 degrees F.
While the grill preheats, cook the meat. Heat a large skillet over medium heat. Add the pound of meat and cook until cooked through, crumbling as it cooks. Remove from the heat.
Slice the Velveeta, shred the cheese, chop the onion. Set aside.
Add the meat, Velveeta, shredded cheese, rotel (including the liquid from the cans), cream of mushroom soup, onion, jalapenos (including any liquid from the can), and Cajun seasoning to a large aluminum foil pan.
Turn off the 2 middle burners. Place the foil pan in the center of the grill and close the lid. Cook for 10 minutes then stir. Continue to cook in 10-minute increments, stirring in between, until completely melted. This will take about 20-30 minutes.
Once the queso is completely melted and combined, keep the grill closed for 15-20 minutes, leaving the middle burners off, to continue to heat the queso until hot and bubbly.
Remove from the heat and serve immediately while still hot. Serve with sliced baguette or tortilla chips.
Any leftovers should be cooled completely, covered with aluminum foil, and stored in the fridge.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.