Labor Day Cast-Iron Queso Fundido on the Grill with Chorizo, Charred Poblano & Grilled Tortilla Chips

How to Make Labor Day Cast-Iron Queso Fundido on the Grill with Chorizo, Charred Poblano & Grilled Tortilla Chips

1. 1

   Step 1: Set up the grill and render the chorizo base

   Create a two-zone fire: one side medium-high direct heat (about 400°F/200°C) and the other a medium indirect zone. Heat a 10–12" cast-iron skillet over direct heat, add the olive oil and crumbed chorizo and sear 6–8 minutes, stirring occasionally, until well browned and the fat renders. Add the chopped onion, minced garlic and smoked paprika and cook 3–4 minutes more until the onion is softened. (Make-ahead: you can cook the chorizo base up to 24 hours ahead—cool, refrigerate and rewarm in the skillet on the grill before finishing.)

   For this step

   • 3 tbspextra-virgin olive oil
   • 8 ozSpanish chorizo (casing removed) or crumbled spicy pork chorizo
   • 1/2 mediummedium yellow onion, finely chopped
   • 2 clovesgarlic cloves, minced
   • 1 tspsmoked paprika (pimentón)
   
2. 2

   Step 2: Char the poblanos and add to the skillet

   Place the poblanos directly on the hot grates and rotate with tongs every 2–3 minutes until evenly blackened, 8–10 minutes total. Transfer to a bowl, cover with plastic or a lid to steam for 10 minutes, then peel, seed and dice the poblanos and fold them into the chorizo-onion mixture. Return the skillet briefly to the direct zone to marry flavors for 1–2 minutes if needed, then move it to the indirect zone to prepare for melting.

   For this step

   • 2 pcpoblano peppers
   
3. 3

   Step 3: Layer the cheeses and melt on the grill

   Evenly scatter the shredded Oaxaca (or Monterey Jack) and the pepper jack (or cheddar) over the chorizo–poblano mixture in the skillet. Place the skillet over the indirect zone, close the lid and let the cheeses melt and bubble for 6–10 minutes until fully melted and starting to brown at the edges. For a touch of socarrat (golden blistering), move the skillet back over direct heat for 1 minute—watch closely to avoid burning.

   For this step

   • 8 ozOaxaca or Monterey Jack cheese, shredded
   • 4 ozpepper jack or sharp cheddar, shredded
   
4. 4

   Step 4: Grill the tortilla chips

   Working in batches, brush both sides of the corn tortillas lightly with a little olive oil (you can reuse oil from the skillet if desired) and cut each into 6 wedges. Grill the wedges over direct heat 1½–2 minutes per side until crisp and blistered. Transfer to a paper bag and salt immediately; chips can be made an hour ahead and stored in a paper bag at room temperature, or re-crisped for 30–60 seconds on the grates before serving.

   For this step

   • 12 pcsmall corn tortillas
   
5. 5

   Step 5: Garnish and serve hot

   Top the bubbling queso fundido with the chopped cilantro (and optional sliced scallions or a squeeze of lime). Bring the skillet directly to the table or keep warm on the cooler side of the grill so guests can dip. Serve with the grilled tortilla chips—plan on about 1/2 cup of dip per person and replenish chips as the crowd grazes. Serving tip: keep an extra small skillet warming on the indirect side for quick reheats if you expect guests over several hours.

   For this step

   • 1/4 cupfresh cilantro, chopped (for garnish)
   

1. Create a two-zone fire: one side medium-high direct heat (about 400°F/200°C) and the other a medium indirect zone. Heat a 10–12" cast-iron skillet over direct heat, add the olive oil and crumbed chorizo and sear 6–8 minutes, stirring occasionally, until well browned and the fat renders. Add the chopped onion, minced garlic and smoked paprika and cook 3–4 minutes more until the onion is softened. (Make-ahead: you can cook the chorizo base up to 24 hours ahead—cool, refrigerate and rewarm in the skillet on the grill before finishing.)
2. Place the poblanos directly on the hot grates and rotate with tongs every 2–3 minutes until evenly blackened, 8–10 minutes total. Transfer to a bowl, cover with plastic or a lid to steam for 10 minutes, then peel, seed and dice the poblanos and fold them into the chorizo-onion mixture. Return the skillet briefly to the direct zone to marry flavors for 1–2 minutes if needed, then move it to the indirect zone to prepare for melting.
3. Evenly scatter the shredded Oaxaca (or Monterey Jack) and the pepper jack (or cheddar) over the chorizo–poblano mixture in the skillet. Place the skillet over the indirect zone, close the lid and let the cheeses melt and bubble for 6–10 minutes until fully melted and starting to brown at the edges. For a touch of socarrat (golden blistering), move the skillet back over direct heat for 1 minute—watch closely to avoid burning.
4. Working in batches, brush both sides of the corn tortillas lightly with a little olive oil (you can reuse oil from the skillet if desired) and cut each into 6 wedges. Grill the wedges over direct heat 1½–2 minutes per side until crisp and blistered. Transfer to a paper bag and salt immediately; chips can be made an hour ahead and stored in a paper bag at room temperature, or re-crisped for 30–60 seconds on the grates before serving.
5. Top the bubbling queso fundido with the chopped cilantro (and optional sliced scallions or a squeeze of lime). Bring the skillet directly to the table or keep warm on the cooler side of the grill so guests can dip. Serve with the grilled tortilla chips—plan on about 1/2 cup of dip per person and replenish chips as the crowd grazes. Serving tip: keep an extra small skillet warming on the indirect side for quick reheats if you expect guests over several hours.