AuthorfoodiesinourthirtiesCategorySalsas & SaucesDifficultyBeginnerGrilled Queso! Perfect for a game day appetizer or an upcoming Taco Tuesday! Grilling the tomato, jalapeno and red onion adds a depth of flavor and elevates our old trusty favorite queso. Make this soon and watch it disappear. Enjoy friends!
Pre-heat the grill to medium heat. In a foil pan, spray the bottom with cooking spray and place the cubed tomatoes, sliced jalapenos and cubed red onion. Dash with salt and pepper. When the grill is up to temperature, turn to medium-low and place the foil pan of veggies on the grill. Stir every few minutes to prevent sticking. Grill until the veggies are tender, about 20-30 minutes. Remove and let cool. Turn off the grill.
In a food processor, add the grilled veggie mixture. Pour the EVOO over the mixture and turn on for 20 seconds or until smooth.
On the stove, place a medium pan over medium-low heat. Start to melt the shredded pepper jack cheese and cubed Velveeta. Add the veggie mixture in about halfway. This will help the cheese fully melt. We also added about 2T of half and half to make the queso very smooth. Serve immediately and enjoy!
Ingredients
Directions
Pre-heat the grill to medium heat. In a foil pan, spray the bottom with cooking spray and place the cubed tomatoes, sliced jalapenos and cubed red onion. Dash with salt and pepper. When the grill is up to temperature, turn to medium-low and place the foil pan of veggies on the grill. Stir every few minutes to prevent sticking. Grill until the veggies are tender, about 20-30 minutes. Remove and let cool. Turn off the grill.
In a food processor, add the grilled veggie mixture. Pour the EVOO over the mixture and turn on for 20 seconds or until smooth.
On the stove, place a medium pan over medium-low heat. Start to melt the shredded pepper jack cheese and cubed Velveeta. Add the veggie mixture in about halfway. This will help the cheese fully melt. We also added about 2T of half and half to make the queso very smooth. Serve immediately and enjoy!