Smoked White Queso
This appetizer develops a distinct wood-fired essence as the various cheeses melt slowly over low heat. Infused with tangy lime and pickled jalapeรฑo brine, the dip offers a piquant brightness that balances the heavy dairy. It results in a velvety, decadent consistency perfect for dunking chips during any outdoor gathering.
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Ingredients
Instructions
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Prepare Smoker: Ensure your smoker is preheated to 225โ to 250โ.
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Combine Ingredients: Place the cubed cheeses, diced onion, and Anaheim pepper into the #5 cast iron skillet. In a small bowl, whisk the garlic powder, onion powder, and smoked paprika into the evaporated milk and lime juice, then pour the mixture over the cheese.
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Smoke and Stir: Place the pan on the grate and smoke for 1.5 to 2 hours. Stir every 20โ30 minutes to incorporate the liquid and aromatics for a smooth consistency.
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Finish: Stir in the pickled jalapeรฑos (and a generous splash of the brine) during the last 15 minutes of smoking.
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Serve immediately with warm tortilla chips
