Chef Tom fires up the Napoleon Phantom 500 gas grill for his Queso Fundido (or Queso Flameado) with Salsa Ranchera, utilizing a creative technique for for creating a broiling inside the grill!
Queso Fundido/Queso Flameado with Salsa Ranchera
Chef Tom's perfected technique helps you to craft delicious Queso Fundido and Salsa Ranchera with ease. Unleash the BBQ chef in you take your grilling game to the next level.
- 8 oz Oaxaca Cheese, shredded very fine or broken down in food processor
- 8 oz Chihuahua Cheese, shredded very fine or broken down in food processor
- 2 poblano peppers
- 9 oz chorizo
- 1/2 white onion, sliced thin
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
Pork Fat Flour Tortillas (RECIPE HERE)
- High proof grain alcohol, for flambe (optional)
- 4 medium tomatoes (1 1/2 lb)
- 1/2 medium white onion
- 2 jalapeños
- 2 cloves garlic, crushed, peeled
- 1/4 cup cilantro, minced
- 1 tbsp Worcestershire sauce
Noble Saltworks Hickory Smoked Salt
Salsa Ranchera: y: 2.5 cups
- Preheat your Napoleon Phantom 500 with the two center burners over high heat, and the outside burners over low heat. Place a Napoleon Reversible Cast Iron Griddle on the second shelf of the grill, length-wise, directly in front of the rear infrared burner. Ignite the rear infrared burner and place at medium heat.
- Place the poblano peppers, tomatoes, 1/2 white onion and jalapeños on the grates, in the center of the grill.
- Roast the tomatoes and onion until they are slightly charred and beginning to softened. Remove and transfer the tomatoes to pitcher of a Vitamix blender. Chop the onion and add to the blender.
- Roast the jalapeños and poblanos until charred on all sides. Transfer to a zip-top bag or other closed container. Let steam for about 10 minutes. Remove from the bag. Slice off the stems. Slice open the pepper and remove the seeds. Peel the skins from the flesh. Place the jalapeños in the blender for the salsa. Save the poblanos for topping the queso fudido, later.
- Add to the blender the remaining salsa ingredients - the garlic, cilantro, Worcestershire and Noble Saltworks Hickory Smoked Salt. Blend to desired consistency. Taste and adjust salt level as needed.
- Preheat a Finex 12” Cast Iron Skillet over high heat on the side burner of the grill. Add the chorizo and the 1/2 thin sliced onion. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Cook until the liquid has reduced out, chorizo is browning and onions are softened. Remove from heat.
- While the chorizo cooks, combine the Oaxaca and Chihuahua cheeses in a Fine 10” Cast Iron Skillet. Mix well and season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Place on the cooking grate, in the center of the grill and directly underneath the cast iron griddle. The griddle will act as a broiler and brown the top of the cheese. You may need to adjust the heat levels of the rear and main burners to get the most even melting from top and bottom. When the cheese is browned and bubbling, remove from the grill.
- Top the Queso Fundido with the chorizo mixture and roasted poblanos or top with the alcohol and ignite to flambe, for “Queso Flameado.” Either way, have warm flour tortillas on hand to scoop the cheese mixture into. Serve immediately.
- Serving Size
- 32.11 oz
- per serving
- 29 grams
- 80 grams
- 69 grams
- 2422 milligrams