Smoked Queso Fundido
Ingredients
- Cream cheese
- Chorizo, cooked and crumbled
- Pepper jack cheese, shredded
- Cheddar cheese, shredded
- Colby jack cheese, shredded
- Kosmo’s Q Competition BBQ Products Dirty Bird seasoning
Instructions
- Prep the Ingredients:
- Let the cream cheese come to room temperature so it will mix more easily.
- Cook the chorizo in a skillet until it’s fully cooked through and crumbled. Drain any excess grease.
- Shred the pepper jack, cheddar, and Colby jack cheeses if not already pre-shredded.
- Combine the Queso Ingredients:
- In a large mixing bowl, combine the softened cream cheese with the cooked chorizo.
- Add the shredded cheeses to the bowl and toss everything together to mix.
- Season the mixture with Kosmo’s Q Competition BBQ Products Dirty Bird seasoning, adjusting to your taste preference.
- Prepare for Smoking:
- Transfer the queso mixture to a cast-iron skillet or a disposable aluminum pan suitable for smoking.
- Spread the mixture evenly in the pan.
- Smoke the Queso Fundido:
- Preheat your smoker to 250°F.
- Place the pan in the smoker and smoke for about 90 minutes, or until the cheese is fully melted and bubbly with a slight crust on top.
- Serve:
- Once done, carefully remove the skillet or pan from the smoker.
- Serve the Smoked Queso Fundido warm with tortilla chips, crusty bread, or fresh vegetables for dipping.
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