Ingredients

• 16 ounces Queso Blanco Velveeta, cubed
• 4 ounces pepper jack cheese, cubed
• 8 ounces chorizo sausage, cooked and crumbled
• ½ medium white onion, finely diced
• 1 10-ounce can RO*TEL® chilies and tomatoes with juices
• 1 4-ounce can Hatch green chilies, with juices
• ½ red bell pepper, finely diced
• ¼ cup green onion tops, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin

• Optional: 4 ounces beer to adjust consistency.

Instructions

1. Set up your cooker for 300°F indirect cooking. Add a few wood chunks to generate some smoke. Wait for the initial white smoke to calm down a bit before placing the pan of ingredients into your smoker.
2. Place all ingredients into a 9" x 13" foil pan. Leave uncovered.
   

   
   

3. Place pan in your smoker for 45 minutes, stirring occasionally.
   

   
   

4. When the queso has finished smoking, stir in some of the beer if necessary to get the consistency you desire. (Keep in mind that the dip will thicken some as it cools.)
   

   
   

5. Serve with tortilla chips.

Notes

1. Make sure your tortilla chips are nice and substantial. This dip is somewhat thick and delicate tortilla chips will just break off.

2. You can use a cast iron skillet or pan in lieu of a foil pan. It does make a bit of a mess to clean up, so the foil pan might be the more attractive option to whomever has to clean up.

3. This dish truly lends itself to customization. Use yellow Velveeta if you like. Use another cheese than pepper jack if you like. Use ground beef or hot breakfast sausage if you like. Toss in any combination of chilies and vegetables if you like.

4. RO*TEL® has 10 different varieties of tomatoes and chilies. We used the one with lime juice and cilantro, but use whichever flavor you like.