Smoked Queso
12 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 lb (900g) chorizo or spicy sausage (casings removed, cooked and crumbled and drained)
- ยฝ cup white onion (diced)
- 1 tablespoon minced garlic
- 32 ounces velveeta (cut into cubes)
- 8 ounces pepper jack cheese (cut into cubes)
- 8 ounces cream cheese (cut into cubes)
- 2 x10 ounce cans ROTEL (undrained)
- 1 cup pickled jalapeno slices
- ยฝ cup milk (or more if needed)
Method
- Preheat the smoker to 250ยฐF/120ยฐC.
- Place all of the ingredients in a 9x13 disposable pan, place the pan uncovered in the smoker over indirect heat and cook for 1-2 hours.
- Stir the queso every half an hour as it cooks, and add milk as needed to reach the desired consistency.
- Serve with tortilla chips.