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.
Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook's Choice Category at the Jack Daniel's International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.FOLLOW ROGUE COOKERS
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
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!