Ingredients

The following ingredients have 4 Servings
  • 2 lbs Queso Blanco Velveeta (sliced)
  • 20 oz Mexican chorizo sausage (see Notes)
  • 1 (8 oz) bag cheddar-Jack blend shredded cheese
  • 2 (10 oz) cans Ro*Tel (aka Rotel) chopped tomatoes and green chiles, undrained
  • ½ cup beer (plus more to adjust consistency)
  • ½ cup chopped green onion
  • optional: sliced pickled jalapeno

Instruction

  • If using a Big Green Egg, fill the firebox with lump charcoal, light, add a platesetter (legs down) or other method to cook over indirect heat, and bring the cooker to 325-350°F. If using a Traeger grill or electric smoker, follow manufacturer's instructions (but basically, turn it on).
  • Put all the ingredients for the queso in a pan or aluminum tin.
  • Add wood. In a BGE, use 1 chunk apple wood or pecan with the bark knocked off. In an electric smoker, use chips.
  • Place the pan of queso ingredients in the cooker. Smoke for 30 to 45 minutes, stirring every 5-10 minutes, until cheeses are melted, mixture is smooth, and dip has a nice smoked flavor. Serve with tortilla chips.