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Smoker, Appetizers | |
| Group 1: 2 tbsp veggie oil 1 diced bell pepper 1 diced jalapeño 1/2 diced yellow onion Group 2: 1 can diced tomatoes 2-3 garlic cloves 2 chipotle peppers in adobo 1 tbsp red wine vinegar 1/2 cup green tomatillo salsa 2 tbsp flour 2 tsp chili powder 1 tsp ground cumin 1 tsp dried oregano 1 tsp kosher salt 1 tsp ground black pepper Group 3 2 cups whole milk If you like it thicker go with heavy cream/1/2 and 1/2) 2 tbsp tomato paste Group 4 1 cup oaxaca cheese 1 cup sharp cheddar cheese (grated, not packaged) 1 lb Mexican Chorizo Toppings Juice from 1/2 lime Juice from 1/2 lemon Cilantro for garnish | |
| Preheat your smoker to 300 (this is smoker dependent but generally 250-300 will work well) Add Group 1 to your pan/skillet Cook for 15 minutes Add Group 2 Let bloom for 5 minutes Add Group 3 Bring to a simmer, then add Group 4 Once cheese is fully melted, remove from heat, do not allow to Boil If it's too thin, strir in some more cheese, if it's too thick, add some more milk and stir to incorporate. Add the toppings and serve with chips | |
Unrated | |
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