Ingredients
Equipment
Method
- Preheat your smoker to 250°F. This step is crucial as the right temperature will ensure the cheese melts perfectly while absorbing that wonderful smoky flavor. If you don't have a smoker, you can use a grill and add wood chips for smoking.
- Set out a 9 x 13 inch metal pan. If you prefer, a disposable foil pan works just as well. This is where all the magic of melting and blending will happen!
- Chop the Velveeta cheese and pepper jack cheese into 1-inch chunks. This will help them melt evenly and quickly.
- Dice the onion and slice the jalapeños. Make sure the jalapeños are sliced thin if you want a spicier kick!
- Place all the ingredients into the pan: the cheeses, Rotel, chorizo, onion, and jalapeños. You can arrange them nicely if you want a pretty presentation, but don’t worry; they’ll mix together beautifully once heated.
- Set the pan in the smoker and close the lid. Allow it to smoke for 60 minutes. During this time, the cheeses will melt and the flavors will meld together.
- After 60 minutes, stir the mixture to combine all the ingredients evenly. This step is essential to ensure every dipper gets a taste of everything!
- Close the lid again and let it smoke for an additional 10 to 15 minutes. Keep an eye on it; you want it hot and bubbly but not scorched.
- Once it’s ready, serve hot with tortilla chips or veggie dippers. Watch as everyone enjoys this delicious dip!
Notes
Skip the chorizo to make a vegetarian queso!
Leftovers will keep well in the refrigerator for up to 4 days.