Smoked Jalapeño and Chorizo Queso

Recipes
Written By Jason Meade

Ingredients

  • 1 pound of Pine Street Market Chorizo

  • ~12 smoked Jalapeños

  • 4 oz of freshly grated American Cheese

  • 4 oz of freshly grated Chihuahua Cheese

  • 4 oz of freshly grated Monterey Jack Cheese (or Pepper Jack Cheese)

  • 3/4 cup of Half-and-Half (you may need more if it gets too thick)

  • Cattleman's Grill Mexicano

  • Lane’s Chili Lime

  • Diced Cilantro

*This recipe is extremely versatile. You can substitute any rub or type of cheese and still get outstanding results! You can also leave out the Chorizo and Jalapeños for a basic queso.

Cook

Inspiration is from Chef Tom Jackson at ATBBQ: Smoked Queso

After browning and draining the Chorizo, we mixed the ingredients above in a cast iron skillet and smoked it on the Traeger, running at 180°, for 1-hour, stirring every 20 minutes. We did add a little more half-and-half because it got a little thick.

Tools

Jason Meade
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