Here's a spicy queso dip that's easy to put together and melt on the ASF smoker. This recipe is simple clean up and delicious flavors make this one of our favorite appetizers!
Prep Time: 10 - 15 minutes
Cook Time: 45 minutes
1 - brick Velveeta cubed
8 oz - Monterrey Jack Cheese cubed
1lb – Chorizo - vunison chorizo was used for this recipe
8 – Roma tomatoes halved and seeded
2 – Sweet onions quartered
2 – jalapeno peppers
1 bunch – Cilantro chopped
Olive Oil for brushing vegetables to roast
Step 1- Prepare a bed of hot coals in your smoker
Step 2 - Once the fire is ready cook the chorizo directly over the coal in a cast iron skillet. Also add all of the vegetables over the coals to fire roast them. You may have to do this is stages depending on the size of your cook area.
Step 3 - Cook the vegetable until they have a good char and are soft. The tomatoes will only take a few minutes on each side. The onions and jalapeños will take longer.
Step 4 - Once the vegetables are done you will need to pulse them in a food processor separately. I pulsed the tomatoes just long enough so that they stayed chunky. The onions and jalapenos I pulsed them until they were minced. However, you can pulse the vegetables to your liking.
Step 5 - Add all the Velvet, cheese, chorizo, vegetables, cilantro and chili powder into a greased 9”x13” foil pan and place on the smoker. I ran a temperature of 230° during the great melt! Since I was running a low temperature in a offset smoker I didn’t have to baby sit it as if it was directly over coals.
Step 6 - Stir the quest about every 15 minutes and will take about an hour to completely melt. The time will depend on how low/high of a temperature you are running. Once done serve with your favorite chips.
Recipe submitted by @herbcofood