Queso Super Fundido

Snack on chips and queso fundido, cooked in cast iron skillets on the grill, while you grill the rest of your feast. Ken Goodman

We aren’t really sure if there is anything better on the planet than a dish full of molten lava cheese with spicy chorizo in it. Give this recipe a whirl and we dare you to dispute us. But just make sure you have enough chips, because once you start ...

Make sure you have enough chips and pico de gallo to go around. Ken Goodman

Serves 6 to 8

Prep Time: 10 minutes Cook Time: 15 minutes

• 8 oz (226 grams) Mexican chorizo
• 2 cups (226 grams) shredded Oaxaca cheese
• 2 cups (226 grams) shredded Monterey Jack
• Pico de gallo, for serving
• Tortilla chips, for serving

Heat the grill to medium-high heat. Add a large cast-iron pan. Allow it to heat up, then add the chorizo. Cook, breaking up the chorizo into small pieces, 6 to 7 minutes. Remove the chorizo to a paper towel-lined plate.

Divide the cooked chorizo between 6 to 8 mini cast-iron skillets (or one 8-inch [20-cm] one if you don’t love cheesy fun). Top each skillet with some of the Oaxaca and Monterey Jack cheeses. Place the mini skillets on the grill and cook long enough to melt the cheese, about 8 minutes.

Remove the skillets from the grill, then top with a spoonful of pico de gallo and serve with chips for dipping.

Recipe reprinted with permission from “The Best Grilling Cookbook Ever Written by Two Idiots“ by Mark Anderson and Ryan Fey. Published by Page Street Publishing Co. 2022.