Venison Queso Fundido

par Jenn Homa
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Smoky, cheesy, and loaded with spiced venison. This isn't your typical queso—it's bubbling Oaxaca and Chihuahua cheese layered with fire-roasted poblanos and seasoned ground venison, all cooked in cast iron on the Kamado Joe. The subtle smoke from the grill takes this wild game twist on a Mexican classic to another level. Perfect for game day, hunting camp, or any time you need a crowd-pleasing appetizer that disappears in minutes.

Why This Recipe Works

Queso fundido is all about melted cheese, but the venison and fire-roasted poblano take it from good to unforgettable. Ground venison is leaner than beef, so it stays tender without making the queso greasy. The spice blend—smoked paprika, cumin, chili powder, and Mexican oregano—adds warmth and complexity that complements the gamey flavor without overpowering it.

Oaxaca and Chihuahua cheeses are the secret. They melt into stretchy, creamy perfection—none of that grainy, separated texture you get from pre-shredded cheese with anti-caking agents. Charring the poblano directly on the Kamado Joe adds smoky, roasted pepper flavor that ties everything together.

Cooking this on the Classic Joe II instead of your stovetop infuses subtle smoke into the cheese and venison. It's not heavy smoke—just enough to add depth and make people ask "what makes this taste so good?"

Why the Classic Joe II is Perfect for This

The Classic Joe II's 18-inch cooking surface is ideal for a large cast iron skillet. At 400°F, you get consistent, even heat that melts cheese perfectly while developing color on the venison without burning.

The ceramic construction radiates heat from all sides, which means your cast iron heats evenly—no cold spots that leave unmelted cheese. The tight seal keeps smoke circulating around the skillet, gently infusing everything with that wood-fired flavor you can't replicate indoors.

The Air Lift Hinge makes this cook effortless. You're opening the dome frequently to add ingredients and check on the cheese. The counterbalanced hinge means you're not wrestling with a heavy lid every time, which keeps the cook moving smoothly.

At 400°F, the Classic Joe II is also perfect for charring that poblano pepper. Direct flame contact creates blistered skin and smoky flesh in just 3-5 minutes—faster and better than any stovetop burner.

 

par Jenn Homa

Venison Queso Fundido

Portions: 10 people
Temps de cuisson: 0 - 30 min
Niveau:
Débutant:
Méthode:
Fumé
Nourriture:
Entrée
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Autres
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Garnitures
Venison Queso Fundido

Ingredients

  • Main

Instructions

  1. 01

    Set up your Classic Joe II for direct heat at 400°F. No heat deflectors—you want direct flame access for charring the poblano and even heat for the cast iron.

  2. 02

    Let the grill stabilize at 400°F for 10-15 minutes before starting.

  3. 03

    Have a large cast iron skillet (10-12 inches) ready to place on the grates.

  4. 04

    Place the whole poblano pepper directly on the grill grates over the flames at 400°F. Char for 3-5 minutes total, turning every 45-60 seconds with tongs, until the skin is blistered and blackened on all sides. Remove the charred poblano and place it in a bowl covered with foil (or a sealed plastic bag) to steam for 5-10 minutes. This loosens the skin for easy peeling. After steaming, peel off the charred skin, remove the stem and seeds, and slice the poblano into thin strips or dice it. Set aside. Don't worry about removing every bit of charred skin. A little char adds flavor and authentic texture.

  5. 05

    Place your large cast iron skillet on the grill grates over direct heat. Add 1 tbsp oil and let it heat for 1-2 minutes until shimmering.

  6. 06

    Add the diced white onion to the hot skillet. Sauté for 2-3 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and all the spices (smoked paprika, chili powder, cumin, Mexican oregano, salt, and black pepper). Stir constantly for 30 seconds to bloom the spices—this releases their oils and intensifies the flavors.

  7. 07

    Add the ground venison to the skillet. Break it up with a wooden spoon or spatula as it cooks, stirring frequently. Cook for 5-7 minutes until the venison is browned and cooked through. There should be minimal liquid in the pan since venison is so lean. Add 1 tbsp apple cider vinegar and stir to deglaze the pan. The vinegar adds moisture and a subtle tang that balances the richness of the cheese.

  8. 08

    Remove half of the cooked venison from the skillet and set it aside in a bowl. You'll use this as a topping later. Leave the other half in the skillet as the base layer.

  9. 09

    Spread the fire-roasted poblano strips evenly over the venison in the skillet.

  10. 10

    Layer the freshly shredded Oaxaca and Chihuahua cheeses on top, covering the venison and poblano completely.

  11. 11

    Close the dome and let the cheese melt for 6-8 minutes. Don't stir. You want the cheese to melt into a cohesive, stretchy layer.

  12. 12

    Open the dome and spoon the reserved cooked venison over the top of the melted cheese.

  13. 13

    Close the dome and grill for another 2-3 minutes to warm the topping and let the cheese bubble up around the venison.

  14. 14

    Remove the skillet from the grill using heavy-duty oven mitts or a cast iron handle cover (that skillet is screaming hot).

  15. 15

    Garnish immediately with fresh chopped cilantro.

  16. 16

    Serve straight from the cast iron skillet with warm tortillas and/or tortilla chips on the side.

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