Grilled queso fundido is an indulgent, crowd-pleasing appetizer for any gathering. Warming it on the grill makes it tailgate-ready and sets it apart from the store-bought, stovetop counterpart. This recipe comes from Jonathan Fox of Fox Bros. BBQ in Atlanta.
“Even on game day, we can’t get away from cooking; our good friends demand it! So to make it easy on us, this is a quick way to satisfy a good amount of folks, and it involves melty cheese! You take the cheese and add it to a corn or flour tortilla, some salsa and you get a filling snack that fits in one hand so you can hold that drink in another hand. That is what it is all about! That is a great tailgate dish to me.”
-Jonathan Fox
recipe 
yields
Serves 12
24 ounces Oaxaca cheese, diced
16 ounces Chihuahua cheese, grated
1 large bunch green onions
Olive oil
Kosher salt
Juice of 1 lime
1 package good quality flour tortillas, heated
Salsa, to taste
Ingredients
steps
- Preheat grill to glowing hot. Brush the green onions with olive oil, giving them a light, even coating. Place on the grill to char, turning as needed.
- Once the green onions have a nice char, remove them and place them on a sheet of foil, squeeze the lime juice over the onions, then season with salt. Wrap in foil for 5-10 minutes, until the onions are tender and cool, and dice them.
- Spray a cast-iron skillet with cooking spray. Add the cheeses and green onions and mix together until combined.
- Place the skillet with the cheese mixture on the grill and cover with a lid for 5 minutes. Check periodically during this time depending on the heat of your grill. When the cheese is melted and bubbly, remove from heat.
- Spoon cheese onto hot tortillas, add your favorite salsa and enjoy!
Additions: Add cooked chorizo before melting. Or make it boozy by pouring on a shot of tequila once the cheese is melted and off the grill. Light it on fire to make Queso Flameado!
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- Created by Jonathan Fox of Fox Bros. Bar-B-Q
