This unbelievably gooey queso is impossible to stop eating. It’s surprisingly simple to make, yet will add some serious flair to your campout or backyard barbecue. We like to make this dip in a cast-iron skillet because it conducts heat well (keeping your queso warm longer) and you can wrap a towel around the handle and bring it right to the table. We’ve included instructions for how to make this dip over a campfire or on your grill, but you can also whip it up on the stovetop to go with your weeknight taco spread. We also suggest charring your tortillas first and then wrapping them in foil to keep warm on the edge of your campfire or grill. This way you’ll be ready to serve your queso when it’s hot and ready for a dip.
NOTE If using wood skewers, soak them in water for at least 1 hour before using. If you do not have skewers, you can also wrap the cherry tomatoes up in a foil pouch and set directly on the grate or nestle into the edge of the coals around your campfire.