Recipe courtesy of Ree Drummond
Grilled Corn and Chorizo Queso
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 389
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 19 g
- Cholesterol
- 80 mg
- Sodium
- 1550 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 389
- Total Fat
- 29 g
- Saturated Fat
- 14 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 19 g
- Cholesterol
- 80 mg
- Sodium
- 1550 mg
Ingredients
Directions
- Preheat a grill pan over medium to medium-high heat.
- Place a large nonstick skillet over medium heat, add the chorizo and begin to brown it as it heats up.
- Meanwhile, toss the corn, jalapenos and onion with the olive oil. Season with the fajita seasoning and a pinch of salt and pepper. Place on the grill pan and cook until grill marks form and the vegetables have softened, 2 to 3 minutes per side. Set aside.
- Once the chorizo is browned, after 7 to 8 minutes, drain off all but a couple of tablespoons of the fat. Add the diced cheese, tomatoes and green chiles and chopped green chiles, juices and all. Cook, stirring occasionally, while the cheese melts and everything comes together.
- While the cheese is melting, remove the corn from the cob and dice the onion and jalapenos. Stir the vegetables into the queso.
- Taste and adjust the seasoning as needed. Serve immediately with chips or transfer to a crockpot and keep on low until ready to eat.
