I traveled to El Paso on business back in April, ate at a place called Los Bandidos de Carlos & Mickey's and they had the best cheese dip I've ever had. It was called Queso Fundito on the menu, described as being "Flame broiled white cheese served plain or with green chiles or chorizo on sizzling skillet covered with our chef's secret spices".
Made famous by the monocitos from chihuahua.
Dug through the pantry & fridge, I have more to work with than I thought. That vac packed strip of meat is the pork belly from a few weeks ago. Thinking about chopping it up very fine and browning up in the cast iron pan then adding the cheese to melt. Will do it on the keg.
I finely chopped some of the pork belly and combined with some onions on the sideburner of the Weber. Added the dried Jalepeno dices.
Once hot I put in the diced white American cheese and sprinkeled with the Jalapeno powder and on the keg it went at 250*
I'll hope for the best.
After about 20 minutes or so the cheese melted but it seemed kind of thick. Referred to Kyles' recipe
http://www.seededatthetable.com/2011/11/30/queso-blanco-dip-the-second-and-final-attempt/ they added whole milk & water. I had no milk but I did have some half & half. Stirred some of that in and it still seemed a little thick. Was going to add water but I had just popped open a Yuengling OKtoberfest so I thought what the heck. That did the trick.
Needed a little BBQ essence so went searching for an Oak Ridge Rub. Topped with some green chilis
Almost fogot to take rub & chiles off the keg before closing the lid.
Yes, this was goooooood. Should be a law against it.
