Chorizo Queso

Smoky chorizo, caramelized onion and jalapeño fold into a creamy, molten cheese sauce in this grill-prepared queso. The enameled cast iron skillet delivers steady, even heat and transitions seamlessly from grill to table for serving.

Olive oil, as needed

1 lb chorizo

1 red onion, diced

Kosher salt, to taste

2 jalapeños, stemmed and minced, plus more for topping

2 garlic cloves, minced

2 tablespoons butter

2 tablespoons all purpose flour

1 ½ cups whole milk, warmed

1 lb shredded Mexican blend cheese

1 tablespoon cilantro leaves

1 radish thinly sliced

Preheat grill to medium-high heat. Place the Alpine Outdoor Collection Skillet on the grill grates, cover and preheat for 5 minutes.

Add enough olive oil to lightly coat the bottom of the skillet until shimmering, not smoking. Break chorizo into bite-sized pieces and add to the skillet. Cook, stirring occasionally, until browned and cooked through, about 5 minutes. Transfer to a plate, leaving the rendered fat in the skillet.

Add the diced red onion and cook until softened and lightly caramelized, about 4-5 minutes. Add the jalapeños and garlic and cook 1-2 minutes more, until fragrant.

Add the butter and allow it to melt. Stir in the flour until smooth and lightly golden, about 1 minute. Gradually pour in the warmed milk, whisking to prevent lumps. Bring to a gentle simmer, reduce heat and cook 1-2 minutes, until slightly thickened. Remove the skillet from direct heat.

Stir in the shredded cheese a handful at a time until smooth and fully melted. Fold the chorizo back in and stir to combine. Season with salt to taste.

Top with cilantro, sliced radishes and additional jalapeños. Serve directly from the skillet with tortilla chips.