Description
Once you start eating this smoked queso, you won’t be able to stop. Smoking it is very much worth the extra time for the extra flavor!
Ingredients
Scale
- 16 oz Velveeta, cut into 1 inch cubes
- 1 can Rotel
- 1/2 White Onion diced
- 3 cloves Garlic, minced
- 2 Hatch Chilis (can be substituted for anaheim or poblano for less heat)
- 1 Tsp each Cumin, Smoked Paprika, Chili Powder
- Optional 1/2 lb Smoked Brisket, Chorizo, Breakfast Sausage, Taco Meat etc..
Instructions
- Set Smoker to 225 F
- Sear Hatch Chilis on grill (medium high heat) or gas kitchen burner (low heat) for 1 minute or so per side until skin blisters and begins to separate from meat of the chili
- Using a spoon or knife, scrape skin off. Remove stems, seeds, and dice chilis.
- Add all ingredients to a 9×9 disposable aluminum or glass baking dish.
- Smoke for 2 hours, stirring halfway through.
- Stir well and serve!
Notes
Big larger groups, this recipe can easily be doubled with the same cook time.
- Prep Time: 00:10
- Cook Time: 02:00
- Category: appetizers
- Cuisine: tex mex