There’s nothing quite like cooking over an open fire. This campfire queso is perfect for outdoor gatherings, whether camping in the woods or just hanging in the backyard around the fire pit.
What makes this recipe special is how it turns into a big, bubbling skillet of deliciousness that everyone crowds around. The cast-iron gives you those amazing crispy bits around the edges while keeping everything in the middle all melty and gooey.
Regular queso is great, but this version has more substance to it. The beef and Italian sausage make it hearty enough to be a meal on its own. And the three-cheese combo? Total game-changer. When you scoop up a chip loaded with creamy queso, meat, beans, and those fresh toppings… people will be fighting over the last bite.
Grab some chips, pull up a camp chair, and dig in. Just a warning though – you might want to make a double batch!
The Ultimate Campfire Queso Recipe
Shopping List
- 1/2 cup sweet corn kernels, frozen
- 8 oz shredded Pepper Jack or Monterey Jack (about 2 cups)
- Half a ripe avocado, diced (approximately 3/4 cup)
- 1 small red bell pepper, diced (1/2 cup)
- 1 small red onion, finely chopped (1/2 cup)
- 8 oz processed cheese loaf (like Velveeta®), cut into small cubes
- 2 tbsp fresh cilantro leaves, roughly chopped
- 1 jalapeño, seeds removed and finely diced
- 1/4 cup refrigerated sour cream
- 8 oz brick-style cream cheese, softened and cut into chunks
- 3/4 cup black beans (from a no-salt-added can), rinsed thoroughly
- 1 can (10 oz) tomatoes with green chilies (RO*TEL® or similar)
- 1/2 pound ground beef (8 oz)
- 1/2 pound Italian sausage, removed from casings if necessary (8 oz)
- Sturdy tortilla chips for dipping and serving
How to Make It
- Set up your cooking station by placing a cast-iron skillet on a grill grate over your campfire. Alternatively, you can use an outdoor grill heated to 370-400°F.
- Brown the meats and veggies by adding the ground beef, Italian sausage, red onion, bell pepper, and jalapeño to your hot skillet. Break apart the meat while stirring occasionally until fully cooked through, approximately 8-9 minutes. Drain off any excess fat.
- Create the cheesy base by mixing in the canned tomatoes with chiles, cubed cheese product, cream cheese pieces, shredded pepper Jack, black beans, and corn. Cover the skillet with aluminum foil and let it cook undisturbed for about 8-9 more minutes.
- Finish the dish by removing the foil and stirring the mixture for about 2 more minutes until everything is completely melted and the queso is bubbling around the edges.
- Garnish your creation with the fresh diced avocado, a dollop of sour cream, and a sprinkle of chopped cilantro. Serve immediately with plenty of tortilla chips for dipping.
Perfect Pairings
Here’s what to serve alongside your queso to make your outdoor meal even better.
Beverages
This queso really hits the spot with the right drink in hand. Cold Mexican beers or amber ales taste amazing with it. The bitterness cuts through all that cheese. If you’re feeling fancy, mix up some margaritas or palomas. Something about tequila just works here. Not drinking? Sparkling water with a squeeze of lime is super refreshing between those cheesy bites.
Side Dishes
All that rich, melty goodness needs something fresh to balance it out. Throw some corn on the grill while the queso’s bubbling. Just a squeeze of lime juice makes it perfect. A simple green salad with chunks of avocado gives you something crisp and cool. If you’ve got a bit more time, Mexican street corn salad is ridiculously good with this. The flavors just click.
Making It a Meal
Want to turn this into dinner? Bring along some warm tortillas and let everyone scoop the queso into them like tacos. Got leftover rotisserie chicken? Shred it and add it to the mix or serve it on the side. A simple pot of Spanish rice or some bell peppers charred right on the grill rounds things out nicely. It’s the kind of casual, help-yourself dinner that makes camping so much fun.
Desserts
Don’t pack up that fire yet! For dessert, throw some pineapple slices on the grill and sprinkle them with cinnamon sugar. They get all caramelized and amazing. Or go classic with s’mores but use Mexican chocolate for a flavor twist. Just slice a banana lengthwise in its peel, stuff with chocolate chips, wrap in foil and toss on the grill’s edges while you eat. Seriously good stuff.
