By Traeger Kitchen
Melty, cheesy goodness on a chip. Dig into this warm and creamy dip loaded with two kinds of cheese, green chiles, and spices for an appetizer you won’t be able to get enough of.
|12 Ounce||heavy cream|
|1 Pound||White American cheese, chopped into small pieces|
|1/2 Pound||grated mozzarella cheese|
|2||(4 oz) cans of chopped green chiles|
|1 Teaspoon||Chili powder, plus more for garnish|
|1/2 Teaspoon||red pepper flakes|
|1 Tablespoon||Traeger Chicken Rub, plus more to taste|
|Halved cherry tomatoes, for garnish|
|Chopped fresh cilantro, for garnish|
|Nacho-style sliced jalapeños, for garnish|
|Tortilla chips, for serving|
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
In a large saucepan, bring the cream to a simmer over medium heat. Slowly whisk in the American and mozzarella cheeses a handful at a time, making sure the cheese is fully incorporated before adding more.
12 Ounce heavy cream
1 Pound White American cheese, chopped into small pieces
1/2 Pound grated mozzarella cheese
Add the green chiles, chili powder, red pepper flakes, and Traeger Chicken Rub. Season with more Traeger Chicken Rub to taste, if needed.
2 (4 oz) cans of chopped green chiles
1 Teaspoon Chili powder, plus more for garnish
1 Tablespoon cumin
1/2 Teaspoon red pepper flakes
1 Tablespoon Traeger Chicken Rub, plus more to taste
Pour the cheese mixture into a cast iron pan and place directly on the grill grates. Close the lid and cook until the cheese mixture is bubbling, 15-20 minutes.
Garnish the queso with tomatoes, cilantro, jalapeños, and a sprinkle of chili powder if desired. Serve with tortilla chips. Enjoy!
Halved cherry tomatoes, for garnish
Chopped fresh cilantro, for garnish
Nacho-style sliced jalapeños, for garnish
Tortilla chips, for serving
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