Indulge in the ultimate cheesy delight! This chunky Mexican Cheese BBQ dip is made with love on the Ziegler and Brown Elite Triple Grill and is the perfect starter for any celebration. Serve up flavour, share the indulgence and let the festivities get cheesy.
Ingredients
150g cheddar cheese
450g Mozzarella, diced
150g Colby and Monterey Jack Cheese
250g block of cream cheese
½ cup chopped red capsicum (bell pepper)
½ cup chopped green capsicum (bell pepper)
2 chopped jalapenos, seedless
2 x 400g diced canned tomatoes
450g Mozzarella, diced
½ cup full cream milk
Optional – ½ cup Mexican beans
Method
Prepare the Ziggy Elite Triple BBQ for indirect cooking and preheat to 180c (350f).
Place all ingredients in a large aluminium foil tray, except for cream cheese. Cook with the lid down for 20 mins and then add the cream cheese.
Cook with the lid down for a further 30 to 40 mins and stir every 10 mins until the mixture is well combined.
Garnish with chopped coriander or parsley and serve with corn chips.