This time of year the weather starts to warm up and begins to present us with many opportunities to have dinner outside in our backyards. This is wonderful for those of us who don’t enjoy warming up the kitchen with the oven on a hot day. For me and my family, a typical backyard fare requires a menu of one or two meat items, a potato, pasta, or green salad of some sort, fresh fruit, roasted corn, and of course chips, tortillas, and a salsa. I’d say that’s a common theme in most households, but what if we changed it up a bit? Just a little bit.
What if I shared with you a dip that is made entirely on the grill? What if I told you it can be served as a dip or used with just about any meat and tortilla you are serving with your backyard fare.
My friends, this is not a salsa, and it’s not a queso fundido. It’s more of a dip or side dish that you’ll want to try on a tortilla, on a chip, in cup, in a taco, with some salsa, or maybe even with a hotdog in a tortilla! The balance between the cheese and veggies is just right that it can be enjoyed all on its own. You can’t do that with a salsa or queso fundido. Well, I suppose you could, but this one just begs to be enjoyed with the rest of your grilled backyard fare.
Cacique® Queso enchilado is the star in this one for its smoked-like strong flavor. Paired with the Cacique® Four Quesos Blend gives it that extra smooth and buttery, string cheesy quality that cheese lovers crave. All you’ll need to make this recipe outdoors on the grill is a 9” cast iron skillet, and aluminum foil.
I hope you enjoy it!
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
HOW TO MAKE IT
- Heat gas or charcoal grill to medium heat. Roast the chiles on the grill until the skin on all sides is charred and blistered. Meanwhile, on the same grill, roast the onion and mini corn cobs until soft and lightly charred. This should take about 25 minutes total. Place chiles, onion, and corn in a plastic bag, close bag to steam the chiles for 10 minutes.
- Place cast iron skillet on the grill, close the lid to preheat the skillet.
- Remove stems and peel skin off chiles, remove all seeds. Chop cleaned chiles and onion rings well. Cut corn kernels off the cob by laying corn flat on one end. Cut down the side of the cob to remove the kernels.
- Carefully open grill and add chopped chiles, onion, and corn kernels to the skillet. Stir well with a wooden spoon. Add the crumbled queso enchilado and four cheese blend. Carefully stir to combine. Cover with aluminum foil. Let cook until cheese has melted completely and edges begin to lightly brown; about 10 – 15 minutes depending on how hot your grill is.
- Remove from grill, place on a heat safe trivet with a kitchen towel over the handle to prevent burns.