The Atlanta Journal-Constitution
Recipes for Queso Fundido with Charred Green Onions, Pork Green Chili Frito Pie and Dirty Bird Upside Down Cake,
You can do this recipe on a gas grill, but the grilled onions work best on a charcoal grill. Once your coals get glowing hot, add the grill grate and get to work on this TexMex favorite. 24 ounces Oaxaca cheese, diced 16 ounces Chihuahua cheese,
grated 1 large bunch green onions olive oil kosher salt juice of 1 lime 1 package good quality flour
tortillas, heated salsa to taste
Preheat grill to glowing hot. Brush the green onions with olive oil, giving them a light, even coating. Place on the grill to char, turning as needed.
Once the green onions have a nice char, remove them and place them on a sheet of foil, squeeze the lime juice over the onions, then season with salt. Wrap in foil for 5-10 mins, until the onions are tender and cool, and dice them.
Spray a cast iron skillet with cooking spray. Add the cheeses and green onions and mix together until combined.
Place the skillet with the cheese mixture on the grill, and cover with a lid for 5 minutes. Check periodically during this time depending on the heat of your grill. When the cheese is melted and bubbly, remove from heat. Spoon cheese onto hot tortillas, add your favorite salsa and enjoy!
Additions: Add cooked chorizo before melting. Or make it boozy by pouring on a shot of Tequila once the cheese is melted and off the grill. Light it on fire to make Queso Flameado! Serves: 12
375 calories (percent of calories from fat, 74), 23 grams protein, 1 gram carbohydrates, trace fiber, 31 grams fat (19 grams saturated), 90 milligrams cholesterol, 539 milligrams sodium.