Smoked Queso
Ingredients
- 1 pound chorizo
- ½ pound 80/20 ground beef
- ½ red onion diced
- 4 fresh jalapenos sliced
- 1 can cream of mushroom
- 2 cans rotel tomatoes drained
- 2 cups shredded Mexican cheese blend
- KosmosQ Dirty Bird Hot
- KosmosQ Cow Cover
- Toppings:
- Pickled Red Onion
- Cotija Cheese
- Sliced Green Onion
- Diced Tomato
- Sliced Avocado
Equipment & Fuel
- Royal Oak® Lump Charcoal
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Aluminum Pan
- Cast Iron Skillet
Directions
- Sauté the chorizo and ground beef together seasoning liberally with KosmosQ Cow Cover and KosmosQ Dirty Bird Hot.
- Once cooked drain off excess oil and add it all to a pan or skillet.
- Add 1 can of cream of mushroom soup and 2 cans of drained rotel tomatoes.
- Add 2 cups of a Mexican cheese blend, diced red onion and 4 slices fresh jalapenos.
- Place your skillet on a 300-degree smoker and cook for 45 minutes.
- After 45 minutes remove the pan from the smoker and stir everything together.
- Put back on smoker for 15 more minutes until everything is hot and melted together.
- Remove from heat and garnish how you want. The recipe used pickled red onion, cotija cheese, sliced green onion, diced tomato and sliced avocado.
- Serve immediately with tortilla chips or whatever you like delicious gooey cheese on.
