Smokey, cheesy goodness loaded with chorizo and pickled jalapenos. 

INGREDIENTS:

• 32 oz Velveeta or similar easy melt cheese, cubed
• 13 oz diced pickled jalapenos, drained
• 16 oz chorizo, cooked and drained of excess fat
• 20 oz rotel tomato & green chile
• 10 oz asadero cheese, cubed
• 1/2 onion, diced
• 3 tablespoons Hardcore Carnivore Tex Mex seasoning
• 12 oz Lone Star Beer (or similar pilsner style beer)

METHOD:

1. Preheat a smoker or pellet grill to 250f.
2. Place all ingredients into a large foil pan, then place into the smoker.
3. Smoke for 45 minutes, then stir to combine ingredients. Continue to smoke for a further 30-45 minutes until the cheese is fully melted.

Notes:

• To keep the queso warm and melty, you can hold it in a slow cooker on low heat.
• Try serving with pork rinds instead of tortilla chips for a Tex Mex twist.
• Keep trimming and seasoning easy with our Disposable Cutting Boards.