Grilled Queso and Shrimp Dip

Grilled Queso and Shrimp Dip

Summer.

Margarita in hand. Or maybe a Corona.

Amigos over for a BBQ.

The best, grilled appetizer EVER on the grill.

Bliss.

Grilled Queso and Shrimp Dip is simple, gorgeous, decadent and a must-have for any fiestas you plan this summer. Make a full batch for a big group or cut it in half for a smaller group…this picture is just a 1/2 batch I made for my family.

And, you can absolutely mix up the cheeses. I’ve used Munster, jack, pepper jack, fontina, etc.

I found this recipe (originally called Queso al Horno) in my Sunset Mexican Cookbook first published in 1989. I think you’ll only find it at used book stores now…and if you find it, buy it. Great recipes.

Ingredients List

• 1 1/2 Tbsp olive oil
• 1 large onion, chopped
• 2 large tomatoes, seeded and chopped
• 1/4 tsp ground cinnamon
• 4-6 jalapeño peppers, seeded and diced
• Salt to taste
• 1 lb jack cheese, thinly sliced
• 1 lb Mexican-blend shredded cheese
• 1 cup small, cooked shrimp

Method

Heat oil in a large skillet over medium-high heat. Add in onion and sauté and occasionally stir for about 10 minutes.

Add in chopped tomatoes, cinnamon and jalapeños. Heat for another minute, salt to taste. Turn off heat and set aside.

In a 10-inch cast-iron skillet (or other heatproof baking dish), layer the cheeses so that bottom of the pan is completely covered. The cheese should be about 1 1/2 deep.  If you are only cooking half a recipe or want to use less cheese, then use a smaller pan with less surface area.

Spread the tomato mixture on top of the cheese in a smaller circle…leave a border of cheese around the outside. Sprinkle the shrimp on top of the tomato mixture in a smaller circle.

Heat the dip on your BBQ over medium heat. After the cheese has melted, serve the dip still warm with your favorite tortilla chips.