Smoked Queso Dip
Servings: 12 people
Calories: 437cal
Equipment
- Smoker, grill, or crockpot
Ingredients
- 1 pound chorizo browned and drained
- 1 jalapeno pepper sliced or diced
- 1 red bell pepper diced
- ½ large red onion diced
- 1 tablespoon minced garlic
- ¼ cup chopped cilantro leaves
- 16 oz block Velveeta cheese cubed
- 8 oz cream cheese cubed
- 8 oz smoked gouda cubed
- 8 oz pepper jack cubed
- 10 oz can Rotel Diced Tomatoes with green chilies undrained
- 4 oz heavy whipping cream optional, if needed
Instructions
- Preheat smoker to 250 degrees F.
- Place all ingredients in 13x9 aluminum pan. Do not cover the pan.
- Place pan in smoker for 90 minutes, stirring a few times throughout the cooking process.
- When queso is ready, stir in heavy cream if needed to get to the desired consistency. Heat through then serve with tortilla chips.
Notes
Normally I would add the tips from the post in this area. However, there are lots of tips, substitution suggestions, and even alternative cooking suggestions within the post. There are just too many to list here. Please refer to the blog post for these tips and suggestions!
Nutrition
Serving: 1portion | Calories: 437cal | Carbohydrates: 8g | Protein: 25g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 112mg | Sodium: 1375mg | Potassium: 282mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1523IU | Vitamin C: 17mg | Calcium: 526mg | Iron: 1mg
