Pit Boss Smoked Queso Dip Recipe
This Pit Boss Smoked Queso Dip Recipe is perfect for Taco Tuesday, Cinco De Mayo, or Nacho night! Use Velveeta cheese, pepper jack, Rotel, cheddar cheese, chorizo, jalapeno, and other add-ins!! This turns out creamy and flavor for an amazing appetizer.
Servings: 30 Servings
- 1 32 Oz Block Velveeta Cheese
- 2 Lbs Block Pepper Jack Cheese
- 16 Oz Shredded Sharp Cheddar Cheese
- 2 Can Rotel Tomato’s With Green Chili’s
- 1 Can Green Chili’s
- 2 Fresh Jalapeños
- 1 Lb Pork Chorizo
In a small pan cook up your Chorizo until it is cooked and set aside.
Spray an aluminum pan with a nonstick spray, I used a disposable pan. A glass casserole pan will work just know that the smoke will stain it as well as a metal pan.
Start cut up your cheeses, I started with the cheese to throw in the bottom of the pan so it would be closer to the heat to melt.
Chop up your onion and your jalapeno next, I did deseed my jalapeno but you don't have to.
Open your can of Rotel, I did not drain the juices out of mine but next time I plan to strain at least one of them.
Next, open the can of green chiles, and drain the juices out of the pan.
Add everything to the pan and mix it up a bit.
Set your smoker to the Smoke setting and allow to smoke for two hours.
I set a timer for every 20 minutes to go out and stir the queso to help things cook more evenly.
Turn your smoker up to 225 and allow to smoke for another hour and a half.
Remove and serve!!!