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Smoker, Appetizers | |
| 1 SMALL TOMATO, CHOPPED 1 SERRANO CHILE, SEEDED & CHOPPED 2 tbsp FRESH OREGANO, CHOPPED 2 tbsp FRESH CILANTRO, CHOPPED 8 OZ MILD CHEDDAR, GRATED 8 OZ monterey jack cheese, GRATED 1 TBSP ALL PURPOSE FLOUR 1 (4OZ) LINK FRESH CHORIZO OR HOT ITALIAN SAUSAGE, CASING REMOVED 1/2 cup RED ONION, MINCED 2 cloves GARLIC, MINCED 1/2 cup LIGHT BEER TORTILLA CHIPS | |
| Mix together the tomato, chile, cilantro and oregano in a small bowl. Season with salt and let stand for 30 minutes. Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render (about 1 minute). Add onion and garlic and continue cooking until chorizo is cooked and onion is soft and translucent (about 5 minutes). Transfer chorizo mixture to a small bowl and return saucepan to heat. Add beer and simmer stirring occasionally; scrap up any browned bits. Whisking constantly, add cheese mixture a 1/4 cup at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. Grill or smoke at about 350 (apple wood if smoking). If your smoker doesn't go that high, smoke for 30-60 minutes and then grill or use oven to finish at 350. Transfer saucepan contents to a medium dutch oven and place directly on the grill grate. Cook 15-20 minutes until the top is lightly browned and bubbling. Top with the tomato mixture and serve with tortilla chips. Enjoy! | |
| Recipe came from Traeger | |
Unrated | |
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