Queso Fundido from the Grill Recipe

Directions

CARAMELIZED ONIONS Julienne cut the onion into fine strips, then place them in a hot pan with some olive oil. Add some butter to the pan and continuously move the onion strips to avoid burning. While still moving the onion strips, slowly add the sugar then season to taste with salt and pepper. Cook until each strip reaches a light brown color. Cool before serving.
GREEN SALSA On a grill, place the whole tomatoes, chilies, garlic and tomatillos; until darkly roasted — even blackened in spots — on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chilies and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chilies, but to cook them through while developing nice, roasty flavors. Remove the seeds from the peppers, then put all the mixture in a food processor until moderately finely chopped. Set aside to cool. When the mixture is cooled, add 1 bunch of chopped cilantro and stir.
CHEESE FILLING Place the foil on a flat surface, then cut out 4 squares approximately 8 inches in size; grease each square with cooking spray. Make sure the foil squares are large enough so that no food can escape. Cut the FUD Muenster Cheese into 1-inch thick slices, then place each slice on a sheet of foil. Stack the following ingredients on top of the Muenster cheese slices in this order: shredded FUD Oaxaca cheese, diced steak, caramelized onions, green salsa and cilantro. Close the foil tightly, folding each of the four sides inwards then place it on the grill for about 7 minutes.

Queso Fundido from the Grill

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