Smoked Southwest Queso

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.

Author

John Schwartz

Category

Snacks and Apps

Ingredients

• 1 medium red onion
• 1 bell pepper
• Half a brick of Velveeta
• Shredded Queso Fresco
• Croix Valley Southwest Barbecue Booster
• 1 can of black beans
• 1 can of rotel tomatoes
• 1 can of chilies or jalapenos
• 1 lb (cooked meat of choice)

Directions

1. Dice onion, and bell pepper.
2. Cut Velveeta cheese into 1 in cubes.
3. Add a package of shredded queso fresco, use the meat of choice (I used ground pork seasoned with Croix Valley Southwest Barbecue Booster), black beans, rotel, and chilies/jalapenos.
4. 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.
5. Add milk to desired thickness and additional Southwest Booster to taste!