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Grilled Queso

Yields6 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

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For Grilling:
 4 Tomatoes (we use on the vine), cubed
 2 Jalapenos, sliced thick
 1/2 Red onion, cubed
 1t Salt
 1t Pepper
For Food Processor:
 2T EVOO
To Finish:
 1/3 Cup Pepper jack or similar cheese, shredded
 8oz Velveeta Cheese, cubed
 2T half and half
For Grilling:
1

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.

For the Food Processor:
2

In a food processor, add the grilled veggie mixture. Pour the EVOO over the mixture and turn on for 20 seconds or until smooth.

To Finish:
3

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!

Nutrition Facts

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Serving size