Head Country


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Queso Fundido

Queso Fundido (Spanish for “molten cheese”) is chile con queso’s older, more sophisticated brother. There’s no Velveeta or Rotel in the gooey, cheesy version of this smoked queso dip, and it’s usually cooked up in smaller quantities. Too, it is commonly served with tortillas instead of chips. This smoked queso recipe can also be made into Queso Flameado, if you like (and at your own risk), by adding some Everclear and a quick brush with a match.

BBQ Basics


6 oz. of beef chorizo (like San Manuel), cooked
8-10 medium shrimp, par cooked
1/4 of a medium poblano, finely diced
1/4 of a medium white onion, finely diced
2 Tbsp. of butter
1 roma tomato, small diced
6 -8 Tbsp. of 505 Southwestern Flame Roasted Green Chiles
20 oz. (5 C.) of Oaxaca or mozzarella cheese
1 Tbsp. Head Country Championship Seasoning, High Plains Heat
Dash of chopped cilantro

Cooking Instructions

Fire up the grill to 300 degrees F.

Using a 9-10-inch cast iron skillet, fully cook the chorizo over medium heat. Be sure to drain well. (Doug tilts the pan and uses paper towels to soak up any grease, which includes squeezing all the grease out of the chorizo meat). Remove drained chorizo to a paper towel-lined plate.

To the skillet with any remaining chorizo grease, add 2 Tbsp. of butter. Sautee the onion, poblano, and peeled shrimp. Pull the shrimp after a few minutes, when they reach 140-145 degrees. Dice the shrimp. Remove the skillet from heat.

Add the cooked chorizo back to the cast iron, along with the onion and poblano, as well as the Oaxaca cheese, 505 green chilis, diced roma tomato, and Head Country Championship Seasoning.

Smoke on the grill for 20 minutes, gently stirring every 7 minutes. Once the temperature of the cheese reaches about 140 degrees, fold in the shrimp.

Top with chopped cilantro and some green chilies, or poblano and onion. Serve and eat. Enjoy!