Smoked Chorizo Queso Dip for Game Day!

Ingredients

• 8 oz Sharp Cheddar Cheese (shredded, aged for best flavor)
• 4 oz Mexican Chorizo (raw, removed from casing)
• 0.5 cup Whole Milk (room temperature)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 small Onion (white, finely diced)
• 1 clove Garlic (minced)
• 1 tsp Smoked Paprika
• 0.5 tsp Ground Cumin
• to taste Salt
• to taste Black Pepper
• 1 small Jalapeno (seeded and minced, optional for heat)

Instructions

1. Prep Ingredients

   Shred the cheddar cheese, crumble the chorizo, dice the onion, mince the garlic and jalapeno, and measure out the milk and spices.

   Time: PT10M

2. Cook Chorizo and Aromatics

   Place the cast‑iron skillet on the pre‑heated grill, melt the butter, then sauté onion, garlic, and jalapeno for 3 minutes. Add the crumbled chorizo and cook, breaking it up, until browned and fully cooked, about 5 minutes.

   Time: PT8M

   Temperature: 350°F

3. Melt Cheese

   Reduce heat slightly, add the shredded cheese to the skillet, pour in the milk, and stir continuously until the cheese is completely melted and the mixture is smooth.

   Time: PT5M

   Temperature: 350°F

4. Season

   Stir in smoked paprika, ground cumin, salt, and pepper. Taste and adjust seasoning as needed.

   Time: PT2M

5. Smoke the Queso

   Cover the skillet tightly with aluminum foil, place it on the grill, add wood chips to the smoker box, and close the lid. Maintain a steady 350°F and let the dip smoke for 30 minutes, allowing the flavors to meld.

   Time: PT30M

   Temperature: 350°F

6. Finish and Serve

   Remove the foil, give the queso a quick stir, transfer to a serving bowl, and serve immediately with tortilla chips or fresh veggies.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

10g

Fat

28g

Fiber

1g