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.
This 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 jalapenos, 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
- 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.