| |
Smoker | |
| 8 oz monterey jack cheese *see notes 8 oz sharp cheddar *see notes ⅓ cup cream cheese 2 -10 oz cans Rotel Tomatoes With Chilies 1 -4 oz can green chilies ½ cup half & half or heavy whipping cream *see notes ¼ tsp salt ½ tsp smoked paprika 1 tbsp liquid smoke *only if baking, omit if smoking on smoker 1/2 lb chorizo/ground meat/sausage cooked and drained (optional) Optional Toppings ▢1 sliced jalapeño ▢2 tbsp chopped cilantro | |
| Turn pellet grill to smoker on. Prepare cheese by shredding or chopping into cubes, this will help it to cook a bit faster. Drain some of the liquid from the Rotel tomatoes before adding to cast iron (about half of the liquid, do not drain all, it flavors the queso). Add ingredients to tinfoil pan or medium cast iron. If using the meat, brown, drain on paper towels and top the queso with it. Place on the grill and let it smoke for 20 minutes or more if you want extra smoke flavor. Set smoker temp to 225º. Check on the smoked queso every 30 minutes and stir as needed. If you need a little more half and half, add 1/4 at a time as the cooking process proceeds. Cook for 2 hours, just be sure to check on it and stir! Feel free to add a little more salt to the mix as needed. Once it's finished, carefully pull off the smoker, place on a hot pad and top with cilantro and chopped jalapeños if using. Serve with tortilla chips, sliced veggies or pretzels | |
| This makes about 6-8ish cups of cheese dip *if you are making this recipe in the oven, look for smoked cheddar/gouda and smoked Monterey jack cheese. *use light cream cheese if you want to cut some calories *use 1 or 2% milk to make this dish a little lighter *serve with sliced veggies to cut some calories with this dish | |
Good | |
Sort