Smoked Queso Dip
Ingredients
The base
-
1
tablespoon
olive oil
-
1
lb
chorizo
-
1
cup
onion, diced
-
2
tablespoons
chopped garlic
-
2
teaspoons
red pepper flakes (optional)
-
1
teaspoon
sweet paprika
The cheeses
-
8
oz
gouda cheese, shredded or extra sharp cheddar
-
8
oz
queso fresco
-
16
oz
Velveeta cheese, cubed
The toppings
-
1
cup
diced pickled jalapeños (6 oz can, drained)
-
1
cup
diced tomatoes (14 oz can, drained)
Instructions
- Preheat your smoker to 250°F.
- Heat olive oil in a frying pan over medium-high heat and add the chorizo.
- Brown the chorizo for about 5-7 minutes, then remove it from the pan, leaving the drippings.
- Sauté the diced onions in the drippings for 1-2 minutes until fragrant.
- Add chopped garlic, sweet paprika, and red pepper flakes to the onions and cook for another 2-3 minutes.
- Remove the onions and combine them with the chorizo in a foil pan.
- Add Velveeta cubes, shredded Gouda, queso fresco, diced tomatoes, and pickled jalapeños to the pan.
- Place the pan in the smoker and let it smoke for 1 hour.
- Stir the ingredients, then return the pan to the smoker for an additional 45 minutes.
- Mix the dip thoroughly while hot to incorporate the smoky flavor.
Nutrition Facts (estimated)
Servings
12
Calories
223
Total fat
14g
Total carbohydrates
9g
Total protein
16g
Sodium
1094mg
Cholesterol
50mg
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