Smoked Queso
Ingredients and Necessities
- Large foil pan
- 2 lbs. chorizo
- 2 cans ro-tel
- 2 lbs. velveeta cheese
- 1 can cream of mushroom
- Diced jalapeño, onion, and bell pepper to taste
- Pecan wood
Cooking Time
2 hours.
Step 1 - Brown the Meat
Over a stove top, brown the chorizo until ready.
Note: You can really use any meat you like in the queso (breakfast sausage, ground beef, leftover pulled pork, etc.), its really just a preference thing.
Optional: Roast a couple poblano peppers with the chorizo for extra flavor.
Step 2 - Light the Fires
Prepare your coals or set your smoker temp to 225-250°.
Step 3 - Cut-up Additional Ingredients
Dice the jalapeños, onion, and bell peppers. Cut the velveeta into squares.
Optional: Cut-up an additional cheese to add to the mix (preferably something the melts well like gouda or mozzarella).
Step 4 - Prepare the Tray for Smoking
Grab the large foil pan and add all of your ingredients (you do not have to keep them separated, it just looks pretty).
Optional: Add some worcestershire sauce and top the mix with leftover rub.
Step 5 - Get the Mix in the Smoker
Place the tray in the center of the smoker. Smoke for about 2 hours. Stir all the ingredients together 10 minutes before pulling from the smoker.
Step 6 - Finished Queso
Stir the queso one last time after pulling from the smoker. Enjoy your smoked queso.