In our bonus episode Making a Cookbook with The Grill Dads, Meghan spilled the deets on what it was like helping to dynamic duo produce their first cookbook, The Best Grilling Cookbook Ever Written by Two Idiots. The conversation is a peek behind the curtain of Meghan’s prior professional experience, her career goals, and what it’s like, in general, to create a cookbook. In between sharing the good, bad, and the ugly, she also mentioned that this Queso Super Fundido is her favorite in the whole book. So we’re sharing it — because how could we not? If you love it, trust us: you’ll love the whole book.
PS: If you don’t already have access to our bonus episodes along with your recipe access, you can always add to that your list of DIJFY perks by upgrading to a Super Fan membership, which gives you both. You can pay for Super Fan status monthly or save $50 and pay annually.
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Queso Super Fundido
- Total Time: 25 minutes
- Yield: Serves 6-8 1x
Description
This recipe for Queso Super Fundido by Mark Anderson and Ryan Fey, aka The Grill Dads, is Meghan’s favorite recipe from their cookbook, The Best Grilling Cookbook Ever Written by Two Idiots, which she helped produce.
Ingredients
8 ounces Mexican Chorizo
2 cups Oaxacan cheese
2 cups shredded monterey jack
Your favorite salsa, for serving
Tortilla chips, for serving
Instructions
- Heat a grill to medium high heat. Add a large cast iron pan to heat and add the chorizo to cook. Cook, breaking up the chorizo into small pieces, 6 to 7 minutes. Remove the skillet to a paper towel lined plate.
- Divide the cooked chorizo between 6 to 8 mini cast iron skillets. Top each skillet with the oaxacan and monterey jack cheese. Place the mini skillets on the grill and cook long enough to melt the cheese, about 8 minutes.
- Remove the skillets from the grill and top with a spoonful of pico de gallo and serve with chips for dipping.
- Prep Time: 15
- Cook Time: 10
