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.
- Dice 1 medium red onion, one bell pepper, and half a brick of Velveeta.
- 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.
- 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.
- Add milk to desired thickness and additional Southwest Booster to taste!