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DrBBQ’s Dizzy Queso with Sirloin and Swiss Cheese

By Ray Lampe, Dr. BBQ

This queso is a great shared dip that’s cooked in the smoker. I use plain ground sirloin because it’s lean and I like to season it with the Dizzy Pig spices. I used swiss cheese because I like it but feel free to sub any white cheese there. This is great with plain old tortilla chips but I really like to make it a fun meal by using shrimp, Takis, Pork Rinds and some ham stuffed ABT’s for quick a nacho bar.

Ingredients

Print Recipe

Makes about 10 servings

1 lb Velveeta cut into 1” cubes
1 lb Swiss cheese cut into 1” cubes
3 medium Roma tomatoes, seeded and cut into small dice
1/2 lb ground sirloin
1 bunch green onions, sliced thinly
1 or 2 jalapeños, sliced thinly
1 7oz can diced green chiles
2 Tbsp Dizzy Pig Cow Lick beef seasoning
2 Tbsp Dizzy Pig Fajita-ish Mexican seasoning
1 bunch cilantro, chopped

Directions

Prepare the grill or smoker to cook indirect at 250°F with apple or cherry wood added for flavor.
Brown the ground sirloin and set aside.
In a grill-friendly cast iron skillet or a disposable pan, add all of the ingredients (except the cilantro), keeping them separated if you wish or mixing them together.
Place the skillet in the cooker and cook for an hour, stirring once after 30 minutes.
Add the cilantro, stir and cook another 30 minutes.
Stir the queso and try it. If the vegetables are all soft and the cheese is well blended, it’s ready to serve. If the vegetables are still a bit crunchy cook it for another 20-30 minutes until they are soft.
Remove queso from cooker when done.
Stir and and serve immediately with chips and other fun things for dipping.