How to Make Smoked Queso Dip on a Pit Boss Pellet Grill | Holy Smokes BBQ

Start by firing up the smoker and preheating it to 275 degrees.

In a cast iron dutch oven, add 1 pound of ground chorizo and cook until it's cooked through.

Remove the dutch oven from heat and let it cool slightly.

Add 32 ounces of Velveeta cheese, cut into cubes, and cream cheese, also cut into cubes, to the chorizo.

Add 1 can of Rotel, 1 can of cream of mushroom soup, 2 tablespoons of cumin, 1 tablespoon of garlic powder, and 1 teaspoon of chipotle powder to the mixture.

Stir the ingredients together to combine, allowing the cheese to start melting.

Place the dutch oven uncovered in the smoker and smoke for about 45 minutes to 1 hour.

After about 30 minutes, check on the queso dip and stir it to ensure even cooking.

Once the queso is bubbly and melted, remove it from the smoker and serve with tortilla chips.

Equipment Needed

Spice Level: