Smoky New Mexico Green Chile Queso Fundido

Introduction

Bring bold New Mexico flavors to your grill with this Smoky Green Chile Queso Fundido, cooked entirely on the Arteflame Grill. This cheese dip combines the richness of melted Mexican cheeses with fire-roasted smoky green chiles, melding into a creamy, bubbling masterpiece. By grilling directly on the flat steel cooktop of the Arteflame, you get a perfectly even sear and smoke-kissed flavor in every bite — without burning your food.

Ingredients

• 1 cup shredded Oaxaca cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup fire-roasted New Mexico green chiles, chopped
• 1/4 cup chopped white onion
• 2 tbsp unsalted butter
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt to taste
• Fresh chopped cilantro (for garnish)
• Warm tortillas or tortilla chips for serving

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire heat the grill for about 20 minutes until the cooktop is hot and ready.

Step 2: Prep the chile and onion mixture

1. Place the chopped onion and green chiles on the flat cooktop near the hotter center zone.
2. Add a tablespoon of butter and sauté them for about 4-5 minutes or until lightly browned and fragrant.
3. Season with garlic powder, smoked paprika, and a pinch of salt.

Step 3: Build the queso fundido

1. Move the sautéed mixture into a heat-safe cast iron mini-skillet or a flat ring mold placed right on the griddle.
2. Spread the shredded Oaxaca and Monterey Jack cheese equally over the chile mixture.
3. Add an extra tablespoon of butter to enrich the cheese as it melts.
4. Let the cheese melt completely, bubbling and golden along the sides. Move the skillet slightly outward if it melts too quickly in the hot zone.

Step 4: Serve hot off the grill

1. Once completely melted and bubbly, remove the skillet carefully from the cooktop.
2. Sprinkle chopped cilantro over the top.
3. Serve immediately with warm tortillas or tortilla chips.

Tips

• Use freshly roasted New Mexico green chiles for authentic regional flavor.
• Keep your skillet or mold close to center heat for faster bubbling but watch closely to avoid over-melting.
• Use high-quality Mexican melting cheeses like Oaxaca for that stretchy, gooey texture.
• Butter adds body and flavor to the cheese—prefer it over oils for grilling.
• Try grilling sliced tortillas on the flat top edge to serve warm alongside your queso.

Variations

1. Chorizo Queso Fundido: Add cooked chorizo to the chile-onion mix for a spicy, meaty version.
2. Mushroom Queso Fundido: Grill sliced mushrooms with onions before mixing into the cheese for an earthy vegetarian twist.
3. Chipotle Queso Fundido: Replace green chiles with chopped chipotle peppers in adobo sauce for a smoky heat.
4. Three Cheese Queso Fundido: Add pepper jack for an extra punch alongside the Oaxaca and Monterey Jack.
5. Sweet Corn Queso Fundido: Toss grilled corn kernels into the mix for a touch of sweetness and crunch.

Best pairings

• Grilled skirt steak or carne asada on the flat cooktop
• Classic Mexican street corn grilled with cotija cheese
• A cold cerveza or light lager
• Fresh margaritas with lime and smoked salt rim
• Grilled roasted salsa or pico de gallo

Conclusion

This Smoky New Mexico Green Chile Queso Fundido is everything you want in a cheese dip—rich, roasted, golden, and irresistibly gooey. Cooking it on the Arteflame Grill brings out deep, fire-cooked flavor notes that you simply can’t replicate indoors. Serve it bubbling hot with tortillas or chips for your next outdoor gathering.