Smoked Southwest Queso

Smoked Southwest Queso

croix valley john schwartz queso

THIS RECIPE COMES FROM CROIX VALLEY PIT CREW MEMBER JOHN SCHWARTZ, AKA @SCHWONNYQUE

Smoked Southwest Queso

Note to self: remove rub bottle after taking a picture. On the plus side, through a little R & D these bottles can withstand 200F for up to two hours with minimal warpage!
**fine print - research based on indirect heat using Traeger Timberline 1300. Warpage may differ from one smoker to the next.
Instructions:
  1. Dice 1 medium red onion, one bell pepper, and half a brick of Velveeta.
  2. Add a package of shredded queso fresco, 1 lb meat of choice (I used ground pork seasoned with Croix Valley Southwest Barbecue Booster) 1 can of black beans, one can of Rotel tomatoes and 1 can of chilies or jalapeños.
  3. Smoke for a couple hours until you can mix and combine all ingredients together. Remove from smoker and put queso in crockpot to keep warm.
  4. Add milk to desired thickness and additional Southwest Booster to taste!
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