From KC Cattle Company kccattlecompany.com

Smoked Wagyu Chorizo Queso Dip


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

  • Heat smoker to 250 degrees F.
  • Cook Chorizo and drain
  • Cube up all three cheeses and put into a dutch oven.
     add salsa, mushroom soup, adobo sauce and BBQ rub
  • Add in Chorizo and mix to incorporate all ingredients
  • Cook for about an hour with no lid,
     stirring about every 10 to 15 minutes, until smooth.
  • Top with tomatoes and cilantro.
  • Grab some corn chips and a cold beer and enjoy!
    Wagyu Smoked Chorizo Queso from KC Cattle Company

Did ya try it? Let us know how it went!


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