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
Scale
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