Ingredients:

  • 1 lb Ground Mexican Chorizo
  • 1 medium White Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 can (10 oz) Rotel Diced Tomatoes and Green Chilies, undrained
  • 1 cup Fresh Cilantro, chopped
  • 1 lb White Velveeta or Prepared American Cheese, cubed
  • 8 oz Sharp White Cheddar, shredded
  • 8 oz Pepper Jack Cheese, shredded
  • 8 oz Cream Cheese, cubed and softened
  • 1/2 cup Evaporated Milk
  • 1 tbsp Taco Seasoning
  • 1/4 cup Pickled Jalapeños, chopped

Instructions:

  1. On your stovetop, brown the chorizo over medium-high heat until crispy and fully cooked, approximately 8 minutes. Use a slotted spoon to transfer the meat to a 9x13 disposable aluminum pan or cast iron skillet, leaving 1 tablespoon of rendered fat in the pan.
  2. Sauté the finely diced white onion and minced garlic in the reserved chorizo fat until translucent and fragrant.
  3. In the smoking pan, combine the browned chorizo, sautéed onions and garlic, cubed Velveeta, softened cream cheese, shredded sharp cheddar, and shredded pepper jack.
  4. Add the undrained Rotel, evaporated milk, taco seasoning, and chopped pickled jalapeños. Stir gently to distribute ingredients.
  5. Place the pan in a smoker preheated to 250°F (121°C) using indirect heat. Smoke for 45 to 60 minutes, stirring every 20 minutes until the cheeses are fully emulsified and the surface has developed a light mahogany color.
  6. Garnish with fresh chopped cilantro before serving warm with tortilla chips.