Smoky Queso Dip on the Grill
Minutes Prep time: 5
Minutes Total time: 35
Servings: 32
Difficulty: easy
Minutes Prep time: 5
Minutes Total time: 35
Servings: 32
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 lb (16 oz) Velveeta®, cut into cubes
1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chilies, undrained
2 cups shredded Mexican cheese blend
12 ounces chorizo, cooked
1/2 cup pickled jalapeno pepper slices
1/2 cup fresh cilantro, chopped
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 156 mg | 16% |
Carbohydrate | 2 g | 1% |
Cholesterol | 20 mg | 7% |
Total Fat | 6 g | 10% |
Iron | 1% | |
Calories | 91 kcal | 5% |
Sodium | 364 mg | 15% |
Protein | 5 g | 10% |
Saturated Fat | 4 g | 19% |
Sugars | 1 g | 0 |
Vitamin C | 1 mg | 1% |
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid. Heat grill to 300°F.
Spray 12x9-inch disposable foil pan and a sheet of aluminum foil with cooking spray. Stir together all ingredients in pan and cover with foil, sprayed side down.
Place on grill grate on unlit side of grill. Cook for about 30 minutes, stirring every 10 minutes, until thoroughly melted and mixed together.
Serve warm queso dip with tortilla chips, crusty bread, or vegetables.
Smoky Queso Dip on the Grill