Smoked Queso with Texas Bite
A skillet of queso that lives on the pit. Tailgate gold.
Ingredients
- 1 lb Velveeta, cubed
- 8 oz pepper jack, shredded
- 1/2 lb chorizo, browned and drained
- 1 can (10 oz) Rotel, undrained
- 1/2 cup milk
- 1 jalapeño, diced (seeds in if you mean it)
- 2 tbsp Texas Bite, plus more for the top
- Tortilla chips for serving
How I cook it
Heat the smoker to 250°F. Post oak or pecan works great here.
Brown the chorizo in a skillet and drain the grease.
Add everything to a cast-iron skillet or disposable aluminum pan: Velveeta, pepper jack, chorizo, Rotel, milk, jalapeño, and Texas Bite.
Set the pan on the smoker, uncovered, for 45–60 minutes.
Stir every 15 minutes so it melts evenly and picks up smoke all the way through.
When it's smooth and bubbling, dust the top with more Texas Bite and serve right off the pit with chips.
The chile pequín in Texas Bite gives this a slow, real heat - not the one-note burn you get from dumping in hot sauce. Stir it every 15 minutes or the bottom scorches. This disappears fast, so make more than you think you need.
Gear for this cook
These are affiliate links to All Things Barbecue - Ty earns a small commission at no extra cost to you.