Queso Fundido

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. 


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!!