Smoked Queso Dip (Edit recipe)

I have an obsession with queso. This smoked variation takes a classic party dish to the next level. While it takes a bit longer to prepare than a classic queso, it's definitely worth the extra effort.

20 minutes

2 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	891
Fat:	62 g
Carbohydrates:	12 g
Protein:	49 g
Cholesterol:	120 g
Sodium:	1186 mg
Fiber:	2 g
Sugars:	7 g
Calculated per serving.

by Pastured Kitchen

Serves: 6

Ingredients

1 lb Chorizo
8 oz Pepper Jack Cheese, cubed
8 oz Gouda cheese, cubed
8 oz Grass-fed Organic Cheddar Cheese, cubed
8 oz Full Fat Cream Cheese, cubed
10 fl oz Rotel Diced Tomatoes & Green Chilies (Original)
4 fl oz Green Chilies
1 whole Yellow Onion, medium, chopped
1 cup Whole Milk
2 whole Chipotle Peppers in Adobo Sauce, chopped, optional
1 whole Jalapeño, chopped, seeds removed
1 whole Chicken Instant Bone Broth, packet

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat smoker to 225° F.
While smoker is preheating, add all of the cubed cheeses to a large cast iron skillet.
Add skillet to smoker and smoke for 1-2 hours until cheese is good and melted.
Add chilies, tomatoes, jalapeno, broth packet and milk and mix until incorporated and smooth.
Preheat an additional cast iron skillet on the stove on MEDIUM HIGH.
Add chorizo and cook until golden brown. About 10 minutes.
Remove chorizo from skillet and set aside.
Cook onion in the leftover chorizo drippings and mix into the queso.
Top queso with chorizo and enjoy!

Notes

If you do not have a smoker, follow the steps above but in an oven. To get that smokey flavor, subsitute smoked gouda for regular and add a chipotle pepper in adobo sauce in stead of a jalapeno.