Grilled Queso
Grilled Queso is the perfect appetizer to make on the grill. Simple, easy, and delicious!
Servings: 6
Calories: 190kcal
Ingredients
- 1 pound Velveeta cheese cubed
- 1 cup Rotel tomatoes with green chilies undrained
- 1/2 cup whole milk
- 1/4 cup fresh cilantro finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Prepare the grill for medium heat.
- In a disposable aluminum pan, combine the cubed Velveeta, Rotel tomatoes, whole milk, cilantro, ground cumin, garlic powder, and onion powder. Stir to mix the ingredients together.
- Place the aluminum pan on the preheated grill away from direct heat, making sure the grill lid is closed to help circulate the heat.
- Stir the queso mixture occasionally to ensure even melting and prevent it from sticking to the bottom of the pan.
- Cook for about 10-15 minutes or until all the cheese has melted and the ingredients are well combined.
- Once the queso is melted and smooth, remove it from the grill using grill-safe tongs or oven mitts. Season with salt and pepper to taste.
- Serve immediately with tortilla chips for dipping.
Notes
Make sure the disposable aluminum pan is sturdy enough to hold the queso without folding or
spilling. You may want to suggest stacking two disposable pans together for extra sturdiness.
The queso is cooked indirectly, meaning it should be placed on the cooler side of a two-zone grill or away from direct flames.
Frequent stirring is necessary to ensure the cheese melts evenly and doesn’t stick to the bottom of the pan.
Nutrition
Calories: 190kcal | Carbohydrates: 12g | Protein: 16g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 34mg | Sodium: 1212mg | Potassium: 381mg | Fiber: 1g | Sugar: 8g | Vitamin A: 871IU | Vitamin C: 4mg | Calcium: 476mg | Iron: 1mg
