Smoked Wagyu Chorizo Queso Dip
| Provided By | Matt Arnold |
| Prep Time | 10 Minutes |
| Cook Time | 1 Hours |
One of our awesome customers, Matt Arnold, sent over this recipe & it has us drooling and ready to celebrate Cinco de Mayo Wagyu Style!
Ingredients
- 16oz Velveeta Cheese
- 8oz Pepper Jack Cheese
- 8 oz Gouda Cheese
- Two 10 oz Cans of Rotel Salsa (we used mild, but if you like heat could use others)
- One 10.5oz Can of Cream of Mushroom Soup
- 1/4 cup Adobo Sauce from Chipotle Chilies
- 4 Tbs. BBQ Rub
- 1 lb
- 1/4 cup Tomatoes for garnish
- 2 Tbs. Cilantro for garnish
Directions
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Heat smoker to 250 degrees F.
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Cook Chorizo and drain
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Cube up all three cheeses and put into a dutch oven.add salsa, mushroom soup, adobo sauce and BBQ rub
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Add in Chorizo and mix to incorporate all ingredients
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Cook for about an hour with no lid,stirring about every 10 to 15 minutes, until smooth.
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Top with tomatoes and cilantro.
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Grab some corn chips and a cold beer and enjoy!
1 comment
Amazing did ours a little different but after an hour smoked on the Traeger turned out absolutely amazing. Never seen dip disappear so fast! The chorizo has so much flavor. You can’t go wrong!