Grilled Chorizo Queso
/There are few appetizers better for sharing than a big pan of hot, melty queso—and making it on the grill makes it even better.
This Grilled Chorizo Queso is loaded with spicy chorizo, jalapeños, fire-roasted tomatoes and four different cheeses for an incredibly creamy, flavorful dip. Everything melts together right on the grill, making it such a fun appetizer for summer cookouts, game days or anytime you're already cooking outside.
The chorizo and jalapeños are cooked first, then added to the pan with the cheeses, tomatoes, evaporated milk and seasonings. From there, the grill does the rest of the work.
Serve it hot with plenty of tortilla chips and don't expect it to last long.
Why You'll Love This Grilled Chorizo Queso
What I love about this recipe is that it feels like much more than basic queso without being complicated to make.
The chorizo gives it plenty of savory flavor and a little spice, while the jalapeños and fire-roasted tomatoes add even more flavor throughout the dip. Using several different cheeses gives you that creamy, melty consistency you want in queso while the pepper jack adds another little kick.
And because almost everything happens in one pan, it's also an easy appetizer to serve when you're entertaining outside.
Ingredient Notes
You only need a handful of ingredients, but each one plays a role in making this queso creamy, flavorful and perfect for dipping.
Chorizo
You can use pork or beef chorizo for this recipe. I cook it first with the jalapeños, breaking it into crumbles as it cooks, and drain excess grease if necessary before adding it to the queso.
Save a little cooked chorizo for the top before serving. It makes the finished queso look so good and gives you a little extra chorizo in those first few scoops.
Jalapeños
The fresh jalapeños are cooked in a little salted butter before the chorizo goes into the skillet.
I also save a small amount of the diced jalapeño for garnishing the finished queso.
The Cheese
This recipe uses a combination of Velveeta Queso Blanco, mozzarella, pepper jack and cream cheese.
The Queso Blanco and cream cheese create that really creamy base, while mozzarella gives you plenty of melt and pepper jack adds more flavor and heat.
Cutting the cheeses into chunks helps everything melt together more evenly on the grill.
Fire-Roasted Tomatoes
I use a 14-ounce can of diced fire-roasted tomatoes. They add tomato flavor while fitting perfectly with everything else happening in the grilled queso.
Evaporated Milk
A small amount of evaporated milk helps loosen the cheese mixture as it melts and gives the finished queso its creamy, dip-able consistency.
Cilantro
Fresh cilantro goes into the queso for freshness and color alongside all of those richer ingredients.
Cooking the Chorizo & Jalapeños
Before everything goes onto the grill, start by melting the butter in a large skillet over medium heat.
Add the diced jalapeños, reserving a small handful for the top, and cook until they begin to soften.
Then add the chorizo and cook it into crumbles until completely cooked through. Drain off excess grease if needed and reserve a little of the cooked chorizo for topping the finished dip.
Getting the Queso Ready for the Grill
Once the chorizo is cooked, it's time for the easy part.
Add the cooked chorizo and jalapeños to your grill-safe pan along with the Queso Blanco, mozzarella, pepper jack, cream cheese, fire-roasted tomatoes, evaporated milk, onion powder, garlic powder and fresh cilantro.
At this point it isn't going to look like queso yet. That's okay—the grill is going to melt everything together.
My 360 Cookware Grill Cleanup Trick
If you're using a 360 Cookware pan on the grill like I am, here's one little trick that makes cleanup easier afterward.
Before putting the pan onto the grill, spread a thin layer of Dawn dish soap over the OUTSIDE bottom of the pan.
And yes, I am emphasizing outside for a reason.
The dish soap does not go anywhere inside the pan or near the food. It's simply spread across the exterior bottom surface before the pan goes onto the grill to help with cleanup afterward.
How to Make Queso on the Grill
Place the prepared pan onto the grill and close the lid.
Let everything melt together for approximately 20–25 minutes, stirring a couple of times while it cooks.
You'll know it's ready when all of the cheeses have completely melted and everything has combined into one creamy queso.
Once it's ready, sprinkle the reserved chorizo and jalapeños over the top and serve it while it's hot.
Amanda's Tips
Cut the cheese into chunks. Smaller pieces will melt more evenly than putting large blocks into the pan.
Drain the chorizo if needed. Depending on the chorizo you're using, you may have quite a bit of grease after cooking. Drain off the excess before adding it to the queso.
Stir while it melts. Don't just put the pan on the grill and forget about it. Give everything a couple of good stirs during the 20–25 minute cook time so the cheeses melt together evenly.
Save your toppings. Reserving some chorizo and fresh jalapeño before everything gets mixed together gives the finished dip texture and makes it look so much prettier when you bring it to the table.
Serve it hot. This queso is at its best straight from the grill while everything is creamy and melted.
What to Serve with Chorizo Queso
Tortilla chips are the obvious choice and exactly how I like to serve this one.
For a cookout, I love the idea of putting the whole pan out with a big bowl of tortilla chips and letting everyone scoop their own. It's the kind of appetizer people can snack on while everything else finishes on the grill.
Grilled Chorizo Queso
Creamy grilled queso made with chorizo, jalapeños, fire-roasted tomatoes, Queso Blanco, mozzarella, pepper jack and cream cheese. Serve it hot from the grill with tortilla chips for an easy appetizer made for sharing.
Ingredients
1 tablespoon salted butter
2 jalapeños, diced
1 pound pork or beef chorizo sausage
32 ounces Velveeta Queso Blanco melting cheese, cut into chunks
8 ounces mozzarella cheese, cut into chunks
8 ounces pepper jack cheese, cut into chunks
8 ounces cream cheese
1 (14-ounce) can diced fire-roasted tomatoes
5 ounces evaporated milk
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup chopped fresh cilantro
Tortilla chips, for serving
Instructions
Heat a large skillet over medium heat and add the butter. Add the diced jalapeños, reserving a small amount for topping the finished queso. Cook until softened.
Add the chorizo and cook, breaking it into crumbles, until completely cooked through. Drain excess grease if necessary. Reserve a small amount of cooked chorizo for topping.
If using a 360 Cookware pan on the grill, spread a thin layer of Dawn dish soap over the outside bottom of the pan only before placing it on the grill. This is simply a cleanup trick for the exterior of the cookware; do not put dish soap inside the pan.
Add the cooked chorizo and jalapeños, Queso Blanco, mozzarella, pepper jack, cream cheese, fire-roasted tomatoes, evaporated milk, onion powder, garlic powder and cilantro to a grill-safe pan.
Place the pan on the grill and close the lid. Cook for approximately 20–25 minutes, stirring a couple of times as the cheeses melt, until everything is completely melted and combined.
Remove from the grill and sprinkle the reserved chorizo and jalapeños over the top.
Serve hot with tortilla chips and enjoy.
Amanda's Tip
Save a little of your cooked chorizo and diced jalapeño before assembling the queso. Adding them back over the top right before serving gives the finished dip extra texture, color and flavor.
The cleaned-up recipe now follows the actual ingredient list and original 20–25 minute grill method rather than introducing the cheddar, Monterey Jack, paprika, chipotle powder or queso fresco mentioned elsewhere in the old article.
Save This Recipe
Whether you're planning a summer cookout, game day or a casual night outside, save this recipe so you have it the next time queso is on the menu.
FAQ
Frequently Asked Questions
How long does queso take to melt on the grill?
This grilled chorizo queso takes approximately 20–25 minutes for the cheeses to completely melt together. Keep the grill lid closed while it cooks and stir the queso a couple of times during cooking.
Do I need to cook the chorizo before adding it to the queso?
Yes. Cook the chorizo completely before combining it with the cheeses and remaining ingredients. I cook mine with the jalapeños first, drain excess grease if necessary and reserve a little cooked chorizo for topping.
What cheese is in this chorizo queso?
This recipe uses Velveeta Queso Blanco, mozzarella, pepper jack and cream cheese. Together they create the creamy, melty base for the dip.
What do you serve with grilled chorizo queso?
I serve it hot with tortilla chips for dipping. It's an easy appetizer to put out for a cookout, party or gathering while everyone is outside around the grill.
Why do you put dish soap on the bottom of the pan?
If I'm using my 360 Cookware pan on the grill, I put a thin layer of Dawn dish soap on the outside bottom surface of the pan only to make grill cleanup easier afterward. It never goes inside the cookware or anywhere near the food.
More Recipes for Your Next Cookout
If you're firing up the grill, here are a few more recipes from the blog that would be perfect alongside this queso:
The Perfect Summer Meal: Grilled Chicken, Mexican Street Corn & Cucumber Salad
Fruit & Goat Cheese Bruschetta
Grilled Steak & Blue Cheese Salad with Grilled Corn
And if you're making drinks to go with it:
4 Easy 4-Ingredient Tequila Cocktails
Shop My Entertaining Favorites
From serving pieces and glassware to bowls and entertaining essentials, these are some of my favorite finds for serving recipes like this when we're gathering at home.
Final Thoughts
This Grilled Chorizo Queso is exactly the kind of recipe I love for outdoor entertaining: easy to put together, made for sharing and something everyone can gather around while the rest of dinner is cooking.
The combination of creamy cheeses, chorizo, jalapeños and fire-roasted tomatoes gives it so much flavor, while making the queso right on the grill keeps everything outside with the rest of the cookout.
Put the warm pan in the middle of the table, add plenty of tortilla chips and let everyone dig in.
And if you're using your 360 Cookware on the grill—don't forget the Dawn trick.
On the outside. Definitely the outside.
