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Queso Fundido Hasselback Potatoes

Cook Time 90 Minutes

  • 4 large russet potatoes
  • Olive oil
  • Kosher salt, for seasoning
  • 8 ounces Mexican chorizo
  • 2 cups oaxacan cheese
  • 2 cups shredded monterey jack
  • 1 large jalapeño, diced
  • Cream, for serving
  • Pico De Gallo, for serving
  • Hot sauce, for serving
  • Fresh cilantro, for serving

Heat a grill to medium high heat. Wash and dry the potatoes then use a sharp chef’s knife to cut thin slices across the potato without cutting all the way through. You can use a wooden spoon or chopstick placed on either side of the potato to guide you.  Space the slices 1/8-inch to 1/4-inch apart. Toss the potatoes with olive oil and season generously with kosher salt. Place each potato in a small cast iron skillet and cook on the grill, turning half way through, about 90 minutes total.

 

Heat a skillet to heat and add the chorizo to cook. Cook, breaking up the chorizo into small pieces, 6 to 7 minutes. Remove from the heat and add the jalapeño and cheeses. Stir until well combined. Gently drape each potato in some of the queso fundido and top with crema, your favorite salsa and hot sauce, and fresh cilantro for serving.