by Doug Scheiding of Rogue Cookers
Queso Fundido (means molten cheese in Spanish) is Chile con Queso’s older, more sophisticated brother. No Velveeta or Rotel in this gooey cheesy version and is usually made in smaller quantities. It is commonly served with tortillas instead of chips. This dish can also be made into Queso Flameado if you like and at your own risk by adding some everclear and lighting it.
°F
25 minutes
6 oz of Chorizo like San Manuel (Doug uses Beef)
8-10 medium shrimp tails off
¼ of Medium Poblano – Finely Dicede
¼ of a Medium White Onion – Finely Diced Serves 4 – 6
2 TBL of Butter Hardwood Pecan
1 Small Roma Tomato – again finely diced
6 -8 TBL of 505 Southwestern Flame Roasted Green Chilis
20 oz (5 Cups) of Shredded Oaxaca or Mozzarella Cheese (not fresh)
1 TBL HC Championship Seasoning – Original
And a Dash of Cilantro
Step 1. Fire up the grill to 300 F.
Step 2. Using a 9-10” cast iron skillet, fully cook the chorizo over medium heat and be sure to DRAIN WELL!! (Doug tilts the pan and uses paper towels to soak up the grease, which includes squeezing all the grease out of the chorizo meat). Remove drained Chorizo and place on a paper towel lined plate.
Step 3. To the skillet with any remaining chorizo grease, add 2 TBL of butter and sauté the onion, poblano, and peeled shrimp. Pull the shrimp after a few minutes when they reach 140-145 degrees. Dice the shrimp and then remove the skillet from the heat.
Step 4. Add the cooked chorizo back to the cast iron and also add Oaxaca Cheese, 505 SouthWestern Flame Roasted green chilis, diced Roma tomato, and Head Country
Championship Seasoning.
Step 5. Smoke on the grill for 20 minutes gently stirring every 7 minutes.
Step 6. Once the temperature of the cheese reaches about 140 degrees, fold in the chopped shrimp.
Step 7. Top with a dash of chopped cilantro and some extra green chilis or poblano/onion to the middle for presentation. Then serve and eat. SALUTE!!
