Name: Big Batch Green Chili Queso on a Gas Grill
Total time: PLACEHOLDER
Ingredients: 16 ounces American cheese , shredded (4 cups); 16 ounces pepper Jack cheese , shredded (4 cups); 1 (16-ounce) jar salsa verde; 2 cups whole milk; 1 (13 by 9-inch) disposable aluminum pan

Why This Recipe Works

We wanted a queso with smooth texture and bold flavor and that could come together easily on the grill while we were hanging outside with friends. Cooking the queso in a disposable pan over a medium fire gave gentle heat and made cleanup a breeze. For the cheese, we combined pepper Jack, for a bit of heat, with American cheese, which has built-in emulsifiers that ensure a silky, stable sauce. For more flavor, we leaned on jarred salsa verde—a powerhouse ingredient that brought tang, spice, and depth. The result? A molten, chile-spiked queso that’s ready for nachos after just 10 minutes on the grill.

Before You Begin

We suggest buying American cheese as a block from your deli, but you can also buy 16 ounces of slices and chop them.

Instructions

Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium.

Combine all ingredients in disposable pan. Place pan on grill. Cover grill and cook, whisking often, until cheeses are completely melted and just beginning to bubble around edges of dish, about 10 minutes.

Remove from heat and whisk (if queso is too thin, allow to sit 5 minutes off heat and re-whisk). Serve immediately.