Campfire Queso

Name: Campfire Queso
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 3 jalapeños; 1 cup half and half; 1 tbsp Sodium Citrate (optional); 2 cups yellow onion, diced; 8 oz Creekstone Farms Brisket Blend Ground Beef; 8 oz Mexican Chorizo; 1 lb Velveeta Queso Blanco, cubed; 8 oz pepper jack cheese, grated; 1 cup Holme’s Made Marty’s Roasted Green Chile Salsa; 1 tbsp Cattleman’s Grill Mexicano Seasoning; Fresh cilantro, minced, for garnish; Queso Fresco, crumbled, for garnish; Tortilla chips, for serving

Apr 21, 2023 • Tom Jackson

Level up your next outdoor adventure with our simple and irresistible Campfire Queso. Perfect for a lake trip or backyard BBQ, this smoky cheese dip is easy to prepare without a grill. Just pack the ingredients, and you'll have a crowd-pleaser ready in no time. Featuring a blend of brisket, ground beef, and spicy chorizo with creamy Velveeta, this dip offers a rich, flavorful experience. Whether dipping tortilla chips, veggies, or bread, this Campfire Queso will be a hit, bringing gourmet flavors to the great outdoors. See why it's one of our all-time favorite recipes today!

Campfire Queso

Tom Jackson

Rated 4.7 stars by 7 users

Cuisine

American

Servings

8

Prep Time

45 minutes

Cook Time

20 minutes

Calories

515

This summer, let our Campfire Queso be your seasoned sidekick! Skip the fuss and make an amazing cheese dip with our easy recipe - all you need is a brisket and beef blend, chorizo, Velveeta, and a few ingredients from your pantry. It's a smokey, flavorful feast, perfect for any lake-side BBQ!

Ingredients

3 jalapeños
1 cup half and half
1 tbsp Sodium Citrate (optional)
2 cups yellow onion, diced
8 oz Creekstone Farms Brisket Blend Ground Beef
8 oz Mexican Chorizo
1 lb Velveeta Queso Blanco, cubed
8 oz pepper jack cheese, grated
1 cup Holme’s Made Marty’s Roasted Green Chile Salsa
1 tbsp Cattleman’s Grill Mexicano Seasoning
Fresh cilantro, minced, for garnish
Queso Fresco, crumbled, for garnish
Tortilla chips, for serving

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Directions

Light a chimney of lump. Dump in fire pit.
Place the half and half in a finex 1 quart pot. Place the pot in the coals. Heat the milk until steaming, then whisk in the sodium citrate. Whisk to dissolve.
Place two large splits of wood on either side of the charcoal, close enough that a dutch oven will balance on top, but far enough away to allow for airflow to the charcoal. Rake the charcoal as needed to accommodate.
Place a Finex dutch oven on the logs directly over the charcoal.
Place the chorizo and ground beef in the dutch oven. Cook until browned, cooked through and fat is rendered. When the meat is fully cooked, strain and reserve the fat.
Add 2-3 tbsp of the fat back to the dutch oven. Add the diced jalapenos and onions and Cattleman’s Grill Mexicano Seasoning. Cook, stirring occasionally, until softened and translucent.
Pour the half and half into the dutch oven and stir. Add the velveeta and cook until melted, stirring occasionally. Add the pepper jack and cook until melted, stirring occasionally. Add the salsa, diced jalapeños and cooked chorizo and beef. Place a lid on the dutch oven and cook until warmed through, 5-10 minutes.
Serve with tortilla chips, topped with cilantro and crumbled queso fresco.