• 2 min read


Everything is better with cheese, right?

Oooey Gooey melted cheese!

We think our country ham make quesos just more better… and is a festive addition to any grazing table.  Enjoy our recipe as is, or tweak to suit your fancy.  Whether game day, Cinco de Mayo or just suppertime, you’ll be sure to get ooohs and ahhhs with this crowd pleaser.


  • 12-inch oven safe skillet (we prefer cast iron)

    ½ - ¾ pound country ham, diced
    1-11 ounce can Mexican corn, drained
    1 large onion, chopped
    1 large banana or poblano pepper, chopped*
    2 cups triple cheddar grated melty cheese
    8 ounces cream cheese or goat cheese crumbles
    8 ounce block jalapeno pepper jack cheese, cubed
    1 large plum tomato, seeded and diced
    assorted color diced pepper, about ¾ cup
    1 jalapeno pepper, cut into thin rounds
    fresh cilantro
    fresh chive

    *slice a few rings before chopping for garnish

    Preheat oven to 350F.

    On stovetop over medium heat, cook diced ham about 5 minutes. Remove and drain. Increase heat to medium-high and lightly coat skillet with oil. Add corn, onion and poblano peppers cook several minutes until onion and peppers are tender and corn is lightly caramelized.

    Dab oil out with paper towel and stir ¾ of the ham in with the corn mixture. Fold in cheddar.  Scatter dollops of cream/goat cheese and cubes of pepper jack about the top.

    Bake until bubbly, 12-15 minutes. Garnish with remaining ham, sliced and diced peppers, tomato, cilantro and chive. Serve with veggies, chips and/or pork skins for dipping!

    Serving suggestions:  This cheese is also great spooned over steaks, chops or chicken just off the grill, over fries and baked potatoes.  Tasty on steamed and roasted vegetables too.
    You can also make this on your grill and keep warm for guests to enjoy.

    NOTE:  Should there be any leftover, this warms back up nicely in the microwave or oven.