Queso Dip

A warm, creamy American and Pepper Jack cheese dip made on the grill.

Ingredients

• Queso — ¼ lb American Cheese Cut into Cubes
• Queso — ¾ lb Pepper Jack Cheese Cut into Cubes
• Queso — 1 Shallot Minced
• Queso — 2 Garlic Cloves Minced
• Queso — 1 Plum Tomato Seeds Removed, Small Diced
• Queso — ¼ cup Fresh Cilantro Minced
• Queso — 1 Jalapeño Pepper Seeds Removed, Minced
• Queso — ¼ cup Canned Green Chiles
• Queso — 1 cup Light Cream
• Queso — 2 Tbsp Extra Virgin Olive Oil

Method

1. PREPARE THE GRILL: Heat the smoker or grill to 275°F. Arrange a hot area for direct cooking and a warm area away from direct heat.
2. COOK THE AROMATICS: Combine the olive oil, shallot, jalapeño and garlic in a large cast-iron skillet or grill-safe pan. Place over direct heat, stir and close the grill lid. Cook for 15 minutes.
3. MELT THE CHEESE: Move the pan away from direct heat. Add both cheeses, the cream, tomato and green chiles. Close the lid and cook for about 20 minutes, stirring halfway through, until fully melted and creamy.
4. FINISH: Gently fold in the cilantro. Keep the dip warm over low heat or on a warming plate for serving.