Baked Queso Blanco Dip
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.
Prep Time
30 Min
Cook Time
10 Min
Pellets
Apple
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 Tablespoon | cumin |
| 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 |
Steps
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
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.
3
Add the green chiles, chili powder, red pepper flakes, and Traeger Chicken Rub. Season with more Traeger Chicken Rub to taste, if needed.
4
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.
00:15
5
Garnish the queso with tomatoes, cilantro, jalapeños, and a sprinkle of chili powder if desired. Serve with tortilla chips. Enjoy!
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