Queso Chili Cheese Dip Recipe

Recipe created by: The Weber Grill Academy - Canada

Serves: 4-6 |  Prep time: 10 – 15 minutes |  Grilling time: 15 – 18 minutes

Ingredients

• 2 tbsp. vegetable oil
• 1 small onion, chopped
• 1 small can (4oz.) of pickled jalapenos, chopped
•  ¼ c. of tomato, diced
• ¼ c. of black beans (canned), rinsed
•  1 tsp. of cumin
•  1 tsp. of chili powder
•  8oz. of Velveeta or American Sliced Cheese, cubed
•  8oz. Pepper Jack or Monterey Jack or Havarti Cheese, cubed
• 4oz. Mozzarella Cheese, cubed or shredded
• 1 c. of milk
• ½ tsp. of pepper
• ¼ tsp. of salt (careful as Velveeta and American cheese already have salt) – adjustable
• ¼ c. fresh cilantro, chopped for garnish

Instructions

1.     Prepare the grill for indirect heat at 375F.

2.     Sauté onion and tomato in vegetable oil over medium heat until translucent. Add the cumin and chili powder and stir for 2 minutes then remove from the heat to cool to room temperature.

3.     In an aluminum pan add the sautéed onions and tomatoes, chopped jalapenos, black beans, all the cheeses and the milk and mix thoroughly.

4.     Set on the grill over indirect heat and let it melt. Remove from the grill and garnish with fresh cilantro. This can be eaten with nachos, quesadillas or anything tasty!