Queso Fundido on the Traeger
This Traeger-cooked Queso Fundido brings together smoky chorizo-flavored sausage, onions, jalapeños, and a blend of Oaxaca and Monterey Jack cheeses. Topped with a drizzle of Melinda's Fire Roasted Habanero Sauce and fresh tomatoes and cilantro, it's the perfect spicy, cheesy dip for any occasion.
Equipment
- Traeger Timberline XL Induction Burner
- Traeger Ironwood Grill
- Cast iron skillet
- Spatula
- Grater
Ingredients
- 1 ball Oaxaca cheese grated
- 1/2 block Monterey Jack cheese grated
- 1 lb Polidori Sausage chorizo-flavored sausage
- 1 tbsp Spiceology Taco Seasoning
- 1/2 cup chopped onion
- 1 jalapeño chopped
- 1/4 cup chopped tomatoes
- 2 tbsp chopped cilantro
- 2 tbsp Melinda's Fire Roasted Habanero Sauce
- Tortilla strips or chips for serving
Instructions
- Preheat Traeger Ironwood grill to 400°F.
- Using the induction burner on the Traeger Timberline XL, heat a cast-iron skillet over medium heat. Cook Polidori chorizo-flavored sausage, onions, and jalapeños for about 10 minutes, breaking up the sausage as it browns.
- Add Spiceology Taco Seasoning to the sausage mixture and stir to combine.
- Grate Oaxaca cheese and Monterey Jack cheese.
- Leave the sausage mixture in the skillet and add grated cheese on top.
- Transfer the skillet to the Traeger Ironwood and cook for 8-10 minutes until the cheese is melted and bubbly.
- Drizzle with Melinda’s Fire Roasted Habanero Sauce and top with chopped tomatoes and cilantro.
- Serve with tortilla strips or chips.
Notes
Use freshly grated cheese for the best melt.
For added spice, mix some diced jalapeños into the cheese.
Serve immediately to enjoy the full gooey texture.
For added spice, mix some diced jalapeños into the cheese.
Serve immediately to enjoy the full gooey texture.