Grilled Skillet Queso with Chorizo

Name: Grilled Skillet Queso with Chorizo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 poblano pepper; 1 jalapeño pepper; 1 lb ground chorizo; 16 oz melting cheese (like Oaxaca or queso blanco), cubed; 1/4 cup milk; 1 cup shredded pepper jack cheese; 1/2 cup pico de gallo, for topping; 1 bag tortilla chips, for serving

This grilled skillet queso is a smoky, creamy dip made over live fire with seasoned chorizo, roasted poblanos, and melting cheese. The direct-heat cooking adds a charred depth that sets it apart from stovetop versions.

🌍Tex-Mex 🏷️Queso 🏷️Skillet queso 🏷️Cheese dip 🏷️Chorizo Grilled

🏷️

🏷️Campfire cooking

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TikTok

Total

30 min

Servings

6

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 poblano pepper
1 jalapeño pepper
1 lb ground chorizo
16 oz melting cheese (like Oaxaca or queso blanco), cubed
1/4 cup milk
1 cup shredded pepper jack cheese
1/2 cup pico de gallo, for toppingoptional
1 bag tortilla chips, for serving

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Instructions

1
Prepare a grill or fire pit with hot coals.
2
Place the poblano and jalapeño peppers directly on the hot coals to char the skins.
3
Place a cast iron skillet over the coals to preheat.
4
Add the ground chorizo to the hot skillet and cook, breaking it apart, until fully browned.
5
Remove the cooked chorizo from the skillet and set aside, leaving the rendered fat in the pan.
6
Add the cubed melting cheese and milk to the skillet.
7
Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
8
Stir the cooked chorizo back into the cheese sauce.
9
Top the queso evenly with the shredded pepper jack cheese.
10
Cover the skillet tightly with aluminum foil.
11
Carefully place hot coals on top of the foil to broil the top of the queso until bubbly and caramelized.
12
Remove the coals and foil from the skillet.
13
Top the center of the queso with fresh pico de gallo.
14
Serve immediately with tortilla chips.

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Tips & Notes

Pro tips

Char the poblano and jalapeño directly over the grill flame or coals before peeling to deepen their smoky flavor — don't skip this step.
Cube cheese into uniform 1-inch pieces so it melts evenly; larger chunks create lumpy, inconsistent texture.
Stir constantly once cheese hits the skillet to prevent scorching on the bottom and ensure creamy, emulsified dip.
Add milk 1 tablespoon at a time if dip thickens; too much will break the emulsion, so adjust gradually over gentle heat.

Substitutions

Ground chorizo → bulk chorizo removed from casing, or spicy sausage (slightly less smoky)
Oaxaca/queso blanco → fresh mozzarella or Monterey Jack (melts well but less authentic flavor)
Poblano/jalapeño → Anaheim or serrano peppers (adjust heat level to taste)
Pepper jack → extra queso blanco (reduces sharpness; add hot sauce to taste if needed)

Storage & make-ahead

Transfer leftover queso to an airtight container and refrigerate up to 3 days. Reheat gently in a skillet over low heat with a splash of milk, stirring constantly, or warm in a microwave in 30-second intervals.

Equipment

cast-iron skillet · grill or grate for live fire · grill tongs or heat-proof spatula

Common Questions

Can you make this queso indoors on a stovetop?

Yes. Roast the peppers over a gas flame or under the broiler, brown the chorizo in a skillet, then combine all ingredients in a cast-iron or heavy-bottomed pan over medium-low heat, stirring frequently until melted and creamy.

What's the best cheese for grilled queso?

Oaxaca or queso blanco are ideal because they melt smoothly without breaking. Pepper jack adds sharpness and heat. Avoid hard aged cheeses that don't melt well.

How do you keep queso from breaking over a grill?

Use a heavy cast-iron skillet, keep heat moderate, stir constantly, and add milk gradually to maintain a creamy consistency. Don't let it overheat or separate.

Can you prep this ahead for a gathering?

Brown the chorizo and roast the peppers up to 24 hours ahead. Assemble and melt just before serving over the grill for best texture and flavor.

Is this recipe spicy?

Yes, due to chorizo and jalapeño. Reduce heat by using milder chorizo, removing jalapeño seeds, or omitting one pepper. Taste as you cook to dial in your preference.