Smoked Queso Dip

Ingredients

• 1 lb fresh chorizo, casings removed
• 2 lb white American cheese (from deli counter, not pre-sliced)
• 1 lb Oaxaca or fresh mozzarella, cubed
• 1 cup heavy cream
• 6 fresh jalapeños, diced (seeds removed for less heat)
• 4 cloves garlic, minced
• 1/2 cup diced white onion
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Tortilla chips for serving

Steps

1. Preheat your smoker to 275°F with mild wood (oak or cherry work best with cheese — avoid heavy smoke).
2. In a cast-iron skillet, brown the chorizo over medium heat on your smoker grate or side burner for 5–7 minutes, breaking it into small pieces. Remove and set aside.
3. In the same skillet, sauté the diced onion and garlic until softened, about 3 minutes. Add the jalapeños and cook 2 more minutes.
4. Add the white American cheese, mozzarella, and heavy cream to the skillet. Stir constantly as it melts — this takes 10–15 minutes. The mixture should be smooth and pourable (not grainy).
5. Fold in the cooked chorizo and smoked paprika. Taste and season with salt and pepper.
6. Place the skillet on the smoker grate at 275°F for 60–70 minutes, stirring every 15 minutes. The dip should stay hot and creamy; the goal is subtle smoke absorption, not heavy smoke.
7. Pull when the dip is bubbling around the edges and has absorbed enough smoke (internal temp of the dip should be 180°F or higher).
8. Transfer to a serving bowl or keep warm in the skillet with a stand underneath. Serve with tortilla chips, jalapeño slices, and fresh cilantro if desired.