Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
queso fundido stuffed meatballs

Smoked ‘Queso Fundido’ Stuffed Meatballs


  • Author: Jess Pryles
  • Yield: makes 12 1x

Ingredients

Scale

2 lb ground beef (not lean)

3/4 cup shredded chihuahua cheese

4 oz canned green chiles

salt & pepper


Instructions

  1. Preheat a smoker to run at 225-250f.
  2. Divide ground beef into 12 portions. Take one portion and use your fingers to flatten into an oval shape, about 1/4 inch thick. I use a plastic board or parchment paper, and a small paring knife to scrape the meat from the board one flattened.
  3. Place the “patty” in the palm of your hand, and season with salt & pepper. Place a tablespoon of the cheese plus a teaspoon or so of green chile in the middle. Work carefully to bring the sides up and seal them to form a ball. You may need to coax the seams together to make sure it’s well sealed – you want to try and prevent the cheese from leaking out! Season the top of the ball with a little more salt & pepper, then set aside.
  4. Repeat step 3 with remaining ingredients until all meatballs have been formed.
  5. Place balls into smoker and cook for 45 minutes. There may be a little cheese that escapes, this is normal.
  6. Remove and serve immediately.