Smoked Chorizo Queso

Ingredients

• 9 oz Pork Chorizo (Remove the end of the tube and squeeze the chorizo into the grill; break up as it cooks)
• 1 Medium White Onion (Diced)
• 4 Pickled Jalapeños (Diced; seeds removed if you prefer less heat)
• 1.5 tablespoons Garlic (Minced)
• 1 tablespoon Garlic Jalapeño Rub (Optional; adds extra heat and flavor)
• 1 teaspoon Ground Cumin (Optional; adds earthy note)
• 1 can (10 oz) Rotel Diced Tomatoes & Green Chilies (Mexican style)
• 1 can (12 oz) Evaporated Milk (Full‑fat for richness)
• 1 can (12 oz) Whole Milk (Used to thin the queso to desired consistency)
• 16 oz Velveeta Cheese (Cubed; provides smooth base)
• 9 oz Cheddar Cheese (Shredded)
• 8 oz Monterey Jack Cheese (Shredded)
• 8 oz Kobe Jack Cheese (Shredded; mild flavor)
• 8 oz Pepper Jack Cheese (Shredded; adds spice)
• 1/4 cup Fresh Cilantro (Chopped; optional garnish)
• 1 tablespoon Olive Oil Blend (For greasing the grill surface)

Instructions

1. Preheat Grill

   Set the pellet grill to 350°F and allow it to come up to temperature.

   Time: PT10M

   Temperature: 350°F

2. Render Chorizo

   Drizzle 1 tbsp olive oil blend on the grill surface, add the 9 oz pork chorizo, break it up with the spatula and let it render, stirring occasionally.

   Time: PT20M

   Temperature: 350°F

3. Add Onion and Jalapeños

   Stir in the diced onion and the diced pickled jalapeños, close the lid and let cook for 5‑10 minutes, then stir and continue until the onion is softened, about 15 minutes total.

   Time: PT15M

   Temperature: 350°F

4. Add Garlic

   Add 1.5 tbsp minced garlic and cook, stirring, for about 1 minute until fragrant.

   Time: PT1M

   Temperature: 350°F

5. Season

   Sprinkle in the garlic‑jalapeño rub and ground cumin, stir briefly to combine.

   Time: PT1M

   Temperature: 350°F

6. Add Rotel Tomatoes

   Pour in the 1 can Rotel diced tomatoes & green chilies, stir until evenly distributed.

   Time: PT2M

   Temperature: 350°F

7. Add Evaporated Milk

   Stir in the 12 oz can of evaporated milk, mixing thoroughly.

   Time: PT2M

   Temperature: 350°F

8. Add Cheeses – First Wave

   Add the cubed Velveeta and a handful each of shredded cheddar, Monterey Jack, Kobe Jack, and Pepper Jack. Stir gently until the cheeses begin to melt.

   Time: PT5M

   Temperature: 350°F

9. First Simmer

   Close the grill lid and let the mixture simmer for 20 minutes, then open and stir.

   Time: PT20M

   Temperature: 350°F

10. Add Regular Milk

    Pour in the 12 oz can of whole milk to thin the queso to your desired consistency, stir well.

    Time: PT2M

    Temperature: 350°F

11. Second Simmer

    Close the lid again and cook for another 20‑25 minutes, stirring once halfway through.

    Time: PT25M

    Temperature: 350°F

12. Add Cilantro

    Stir in the chopped cilantro (optional) for fresh flavor.

    Time: PT2M

    Temperature: 350°F

13. Long Smoke

    Close the lid and let the queso smoke for an additional 1 hour 30 minutes, stirring every 20 minutes to keep it uniform.

    Time: PT1H30M

    Temperature: 350°F

14. Finish and Serve

    Remove the queso from the grill, transfer to a serving bowl, and serve immediately with tortilla chips or fresh veggies.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

12 g

Fat

25 g

Fiber

1 g