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TEX-MEX CHORIZO QUESO FUNDIDO BBQ PIZZA (WITH TEQUILA SPLASH)

This isn’t pizza night—it’s a full-blown Tex-Mex fiesta on a crust. Smoky chorizo, molten queso fundido, and just enough tequila to make you question your life choices (in a good way). All fired up on the BBQ for maximum flavour and minimum dignity. Cheesy, boozy, crispy-edged chaos—and yes, you will want seconds.

Course Main Course
Cuisine American, Mexican
Keyword cheese, fusion, pizza, queso, tequila
Author jacksmeatshack

Ingredients

  • 1 store-bought pizza dough ball or 1 large flatbread/naan as shortcut
  • 4 tbsp BBQ sauce
  • 150 g cooking chorizo or spicy sausage, finely diced
  • 200 g Monterey Jack cheese grated
  • 1 tbsp chopped pickled jalapeños
  • 2 spring onions
  • 1 splash tequila or mezcal optional but banging
  • Olive oil
  • 1 small handful fresh coriander and/or hot honey to garnish optional

Instructions

  1. Preheat the grill to 200°c .
  2. Grill the spring onions whole until blistered and soft, then chop finely.
  3. Make the chorizo queso base. In a small pan or skillet on the BBQ, cook the diced chorizo until crisp and the oil releases.
  4. Add cheese, jalapeños, and charred onions.
  5. Stir and let it melt into a gooey queso (about 5 mins).
  6. Add a splash of tequila or mezcal and stir through just before removing from heat.
  7. Crank the heat to 250°C with the lid down.
  8. Set up the pizza stone attachment and allow to heat through whilst preparing the pizza.
  9. Roll out the dough to a pizza base.
  10. Spread the base with a layer of BBQ sauce, then spread the hot chorizo queso mix evenly over the top.
  11. Slide the pizza onto the pizza stone.
  12. Cook for 8–10 minutes with the lid down, rotating if needed, until the base is crisp and bubbling.
  13. When slightly browned remove from the grill.
  14. Sprinkle with chopped coriander and hot honey.
  15. Slice and serve immediately—cheese pulls are mandatory.