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Spicy Grilled Queso

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1 lb Ground Beef, Pork Sausage, Ground Chicken, Ground Turkey, or Beyond Meat
32 oz Block Velveeta
8 oz Monterey Cheese, shredded
2 10 oz Cans Rotel, undrained
10.5 oz Can Cream of Mushroom Soup
1 Small White Onion, finely chopped
4 oz Can Diced Jalapenos
1 Tbsp Cajun Seasoning
1 Disposable Aluminum Foil Pan, at least 9x13 size
Tortilla Chips or Sliced Baguette, for serving


  1. Preheat the grill to 250-300 degrees F.
  2. 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.
  3. Slice the Velveeta, shred the cheese, chop the onion. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the heat and serve immediately while still hot. Serve with sliced baguette or tortilla chips.
  8. Any leftovers should be cooled completely, covered with aluminum foil, and stored in the fridge.
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